Nordic-Inspired Trout & Potatoes

Name: Nordic-Inspired Trout & Potatoes
Prep time: 18 min
Total time: 45 min
Yield: 4
Cuisine: Nordic
Ingredients: 1.3 lb trout fillet, cut into 4 portions; 1.5 lb fingerling potato, halved lengthwise; 10.5 oz green bean, trimmed; 1 medium lemon, cut into wedges; 0.5 cup dill, chopped; 3 tbsp butter, melted; 2 tbsp olive oil

Dill, lemon, and butter bring simple Nordic-inspired flavors to flaky trout, tender potatoes, and green beans roasted together for an easy family dinner.

45 min in all
18 min hands-on
Serves 4
Simple

Allergen flags

Fish · Milk

Tonight flags allergens cautiously, from each ingredient. Always check the labels on what you buy.

Ingredients

Trout fillet, cut into 4 portions1.3 lb
Fingerling potato, halved lengthwise1.5 lb
Green bean, trimmed10.5 oz
Lemon, cut into wedges1 medium
Dill, chopped0.5 cup
Butter, melted3 tbsp
Olive oil2 tbsp

Method

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
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
Tip: Cut the potatoes to a similar size so they finish together.
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
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
Tip: Check the thinnest portion first; fish cooks quickly at the end.
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.

Why Tonight would pick this

Only 18 minutes of hands-on work; the oven or the pot does the rest.
At its best in spring.
A Nordic night to keep the week interesting.

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