Lemon Dill Trout with Roasted Fingerling Potatoes and Broccoli

This elegant yet effortless dish brings together tender steelhead trout with bright lemon and fresh dill, roasted to perfection on a single sheet pan. The trout stays moist and flaky, while the fingerling potatoes turn crispy and golden and the broccoli develops a lovely char.

Perfect for a busy weeknight or a casual dinner party, this meal requires minimal cleanup and delivers maximum flavor. A final squeeze of lemon juice adds a burst of freshness that ties everything together.

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Ingredients

16 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F with racks in the middle and top positions. Wash and dry all produce. Halve the fingerling potatoes lengthwise. On a baking sheet, toss the potatoes with a drizzle of oil, salt and pepper. Roast on the middle rack until browned and tender, 20-25 minutes.
2. Meanwhile, cut the broccoli into bite-size pieces if needed. Pick the dill fronds and roughly chop them. Zest the lemon, then quarter it.
3. On a second baking sheet, toss the broccoli on one side with a drizzle of oil, salt and pepper. Pat the trout dry with paper towels. In a large bowl, combine the trout with a drizzle of oil, the chopped dill, lemon zest, juice from two lemon wedges, salt and pepper. Rub to coat evenly. Place the trout skin-side down on the empty side of the sheet. Top each fillet with 1 tablespoon of butter. Roast on the top rack for 10-12 minutes.
4. Remove the sheet from the oven. Transfer the trout to a plate and tent with foil to keep warm. Return the broccoli to the oven and continue roasting until browned and tender, 3-5 minutes more.
5. Divide the trout, potatoes and broccoli among plates. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular potatoes instead of fingerling potatoes?

Yes, you can substitute fingerling potatoes with small Yukon Gold or red potatoes. Cut them into similar-sized pieces for even roasting.

What can I use instead of steelhead trout?

Salmon or arctic char are excellent substitutes. Adjust cooking time as needed based on thickness.

How do I know when the trout is cooked through?

The trout is done when it flakes easily with a fork and the internal temperature reaches 145°F. Be careful not to overcook.