Lemon Roasted Trout with Scalloped Potatoes

Tender, melt-in-your-mouth potatoes pair perfectly with flaky roasted trout
infused with bright lemon and fresh dill.

Servings: 2 people

Author:

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Dinner

30 minute meal fish grilled seafood

🧂 Ingredients

1 Preheat the oven to 350℉
2 Clean the potatoes, then slice them into 1/8-inch discs—this is easiest with a
mandoline. Place the potato slices in a bowl along with the sliced shallots, 1
tablespoon of olive oil, and a generous pinch of salt. Toss to coat evenly.
3 Before arranging the potatoes, grease the sheet pan with olive oil or cooking
spray. Spread the potatoes on the pan, ensuring they are no more than two layers
deep.
4 Roast for 10 minutes (see post if using a different cut of trout).
5 While the potatoes are cooking prep the fish. Pat the inside and outside of the
fish dry. Drizzle with olive oil and sprinkle a generous pinch of salt on both
sides. Fill the cavity with lemon slices (divided between the two fillets) and a
handful of dill in each.
6 Once the potatoes have been in the oven for 10 minutes, place the fish on top
and roast for 13-15 minutes, or until fully cooked. * see post for cooking
alternative cuts