Crispy Lemon Parsley Trout with Roasted Potatoes and Asparagus

This elegant yet simple dish features rainbow trout with perfectly crispy skin, brightened with fresh lemon zest and parsley. Paired with roasted red potatoes and tender asparagus, it’s a complete meal that feels special enough for company but easy enough for a weeknight.

A silky sour cream sauce ties everything together, adding a cool, tangy finish. With minimal prep and straightforward steps, you can create a stunning seafood dinner that looks and tastes like it came from a fine dining kitchen.

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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

20 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. Preheat the oven to 425°F (220°C) and position racks in the top and middle positions. Wash and dry the produce. Cut the red potatoes into ½-inch pieces. On a baking sheet, toss the potatoes with a drizzle of cooking oil, fry seasoning, salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes. (You’ll finish the potatoes in step 4.)
2. While the potatoes roast, trim and discard the bottom 1 inch from the asparagus. Zest the lemon, then cut it into quarters. Roughly chop the parsley. In a small bowl, combine the sour cream with 1 teaspoon of water at a time until it reaches a drizzling consistency. Season with salt and pepper. On a second baking sheet, toss the asparagus with a drizzle of cooking oil, garlic powder, salt and pepper. Roast on the middle rack until tender, 10-12 minutes.
3. Meanwhile, pat the trout dry with paper towels and season all over with salt and pepper. Heat a large drizzle of olive oil in a large nonstick pan over medium-high heat. Add the trout, skin side down and cook until the skin is crispy, 3-4 minutes. Flip and cook until opaque and cooked through, 1-2 minutes more. Transfer to a plate. Drizzle the trout with olive oil and the juice from one lemon wedge (two wedges for 4 servings). Sprinkle with lemon zest and half the chopped parsley.
4. In a medium bowl, combine the remaining parsley, 1 tablespoon olive oil and the juice from one lemon wedge (2 tablespoons olive oil and juice from two lemon wedges for 4 servings). Whisk to combine. Add the roasted potatoes and toss until evenly coated. Taste and adjust seasoning with salt and pepper. Divide the potatoes, asparagus and trout among plates. Drizzle everything with the sour cream sauce. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute rainbow trout with other firm white fish like cod, halibut or sea bass. Adjust cooking time as needed based on thickness.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the fish gently in a pan to avoid drying it out and reheat vegetables in the oven or microwave.

Can I make this recipe dairy-free?

Yes, substitute the sour cream with a dairy-free alternative like cashew cream or a plant-based yogurt. The sauce will still be delicious.