Name: Roasted trout with broccoli and potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz trout fillet, patted dry, skin-on; 5 oz red potatoes, cut into 1/2-inch cubes; 5 oz broccoli, cut into small florets; 1 tsp olive oil; 1/2 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 1/4 tsp lemon zest

Nutrition

Per serving

473 calories

Protein: 46g; 39% of calories
Carbs: 34g; 29% of calories
Fat: 17g; 33% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. In a small bowl, toss the potatoes with half the olive oil, half the garlic powder, half the salt, and half the pepper. Spread them across one third of a half-sheet pan and roast for 15 minutes.
Toss the broccoli with half of the remaining oil, garlic powder, salt, and pepper. Arrange the broccoli in the middle third of the sheet pan, leaving the final third empty. Roast for another 10 minutes.
Rub the trout fillet with the last of the oil, garlic powder, salt, and pepper. Place it skin-side down on the empty third of the pan. Roast until the thickest part of the 1-inch-thick fillet flakes easily, about 8 to 12 minutes. Done when flakes easily, 145°F.
Garnish the trout and vegetables with lemon zest and drizzle the lemon juice over the whole plate before serving.

Nutrition

Ingredients

Instructions

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