Mustard-Dill Trout with Roasted Potatoes

Method

1. 1

   Prep the ingredients

   Cut the potato into pieces, trim the green bean, chop the dill, and juice the lemon.
2. 2

   Roast the vegetables

   Toss the potato and green bean with canola oil, 1/2 tsp salt, and a few grinds of black pepper on a rimmed baking sheet; roast in a 220°C oven, turning once.

   20 min

   Tip: Keep the vegetables in a single layer so they roast instead of steam.

3. 3

   Stir the dill sauce

   Stir the greek yogurt, dill, dijon mustard, lemon juice, 1/4 tsp salt, and a few grinds of black pepper together in a mixing bowl.

   3 min
4. 4

   Roast the trout

   Nestle the trout fillet among the vegetables on the baking sheet and roast in a 220°C oven; season the fish with a pinch of salt and black pepper.

   12 min

   Tip: If the fillets vary in thickness, remove thinner pieces as soon as they reach temperature.

5. 5

   Taste and serve

   Taste the vegetables and dill sauce, add up to 1/4 tsp salt and a few grinds of black pepper if needed, and serve with the trout.