Nordic-Inspired Trout & Potatoes

Zubereitung

1. 1

   Prep the tray

   Halve the potatoes, trim the green beans, cut the trout into portions, cut the lemon into wedges, and chop the dill. Melt the butter over medium-low heat for 1–2 minutes.

   2 Min.
2. 2

   Roast the potatoes

   Toss potatoes with olive oil, 1/2 tsp salt, and a few grinds of black pepper on a parchment-lined baking sheet; roast at 220°C, turning once.

   22 Min.

   Tipp: Cut the potatoes to a similar size so they finish together.

3. 3

   Add the green beans

   Scatter green beans over the potatoes and toss them on the baking sheet; roast at 220°C.

   7 Min.
4. 4

   Roast the trout

   Nestle trout portions among the vegetables, brush with melted butter, and season with 1/4 tsp salt and a few grinds of black pepper; roast at 220°C until flaky and 63°C.

   10 Min.

   Tipp: Check the thinnest portion first; fish cooks quickly at the end.

5. 5

   Finish and taste

   Scatter dill over the tray, squeeze lemon over the trout and vegetables, and taste; adjust salt and black pepper before serving.