Old Bay Rainbow Trout with Roasted Asparagus and Sweet Potato Mash

This quick and wholesome sheet pan dinner brings together flaky rainbow trout, tender roasted asparagus and creamy mashed sweet potatoes. The star is a zesty Old Bay-spiced crema that adds a savory coastal kick.

Perfect for busy weeknights, this recipe uses simple ingredients and comes together in about 35 minutes. The fish and asparagus roast together on one pan, while the sweet potatoes boil and mash on the stovetop. Finish with a drizzle of crema and fresh chives for a restaurant-quality meal at home.

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Ingredients

4.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Old Bay SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce Rainbow TroutView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 450°F. Wash and dry produce. Peel and dice sweet potatoes into ½-inch pieces. Trim and discard woody ends from asparagus. Quarter lemon. Finely chop chives.
2. Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, about 15 minutes. Reserve ½ cup cooking liquid (1 cup for 4), then drain and return sweet potatoes to pot. Mash with 1 TBSP sour cream, 1 TBSP butter and a big pinch of salt (2 TBSP each for 4). Add reserved liquid as needed until creamy. Keep covered.
3. Pat rainbow trout dry with paper towels. Place on one side of a parchment-lined baking sheet; brush both sides with oil and season with half the Old Bay. (For 4, spread trout across entire sheet.) Toss asparagus on empty side with oil, salt and pepper. (For 4, use a second baking sheet for asparagus.) Roast on top rack until fish is cooked through and asparagus is tender, 10-15 minutes. (For 4, roast trout on top rack and asparagus on middle rack.)
4. In a small bowl, combine juice from one lemon wedge (two for 4), remaining sour cream and remaining Old Bay. Divide trout, asparagus and mashed sweet potatoes among plates. Drizzle trout with crema and garnish with chives. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different fish instead of rainbow trout?

Yes, tilapia or cod work well. Adjust cooking time based on thickness.

Can I make this recipe dairy-free?

Substitute sour cream with dairy-free yogurt or coconut cream and use vegan butter or olive oil for the mash.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Reheat gently to avoid drying out the fish.