Crispy Lemon Parsley Trout with Roasted Potatoes and Asparagus

This dish brings together crispy-skinned rainbow trout, showered with fresh lemon zest and parsley, alongside roasted red potatoes and tender asparagus. A silky sour cream sauce ties everything together for a restaurant-quality meal that’s surprisingly simple to make at home.

Perfect for a weeknight dinner or a special occasion, this recipe delivers bright flavors and satisfying textures without requiring any culinary school training. The combination of zesty trout, earthy potatoes and crisp asparagus will impress your dinner guests every time.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

12 ounce Red PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Rainbow TroutView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch pieces. Toss potatoes on a baking sheet with a drizzle of oil, Fry Seasoning, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2. While potatoes roast, trim and discard bottom 1 inch from asparagus. Zest and quarter lemon. Roughly chop parsley. Place sour cream in a small bowl. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Toss asparagus on a second baking sheet with a drizzle of oil, garlic powder, salt and pepper. Roast on middle rack until tender, 10-12 minutes.
3. Meanwhile, pat trout dry with paper towels. Season all over with salt and pepper. Heat a large drizzle of olive oil in a large nonstick pan over medium-high heat. Add trout, skin side down; cook until skin is crispy, 3-4 minutes. Flip and cook until opaque and cooked through, 1-2 minutes more. Transfer to a plate. Top trout with a drizzle of olive oil and juice from one lemon wedge. Sprinkle with lemon zest and half the parsley.
4. To a medium bowl, add remaining parsley, 1 tablespoon olive oil and juice from one lemon wedge; whisk to combine. Add potatoes; toss until evenly coated. Taste and season with salt and pepper. Divide potatoes, asparagus and trout between plates. Drizzle everything with sour cream. Serve with remaining lemon wedges on the side.

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