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Lemony Sheet-pan Trout, Potatoes & Veggies with Garlic Herb Sauce
2022-10-06
https://www.metro.ca/userfiles/image/recipes/truite-citronnee-plaque-cuisson-legumes-ail-herbes-12012.jpg
PT15M
PT40M
PT55M
Preheat oven to 425°F.Toss potatoes with 2 tablespoons olive oil, pinch each salt and pepper, and 1 teaspoon of minced garlic. Arrange potatoes, on a large rimmed baking sheet. Bake for approx. 20-25 minutes, or until the potatoes are fork-tender.While the potatoes bake, prepare trout. Pat dry with a paper towel. In a shallow bowl, combine 2 tablespoons olive oil, remaining minced garlic, lemon zest, oregano, paprika, red pepper flakes, and a pinch each of salt and pepper. Drizzle over or brush trout with mixture.Toss green beans with remaining olive oil and salt and pepper.Remove hot sheet pan from oven and push potatoes to one side of baking sheet. Place trout fillets in the center of the baking sheet, add a couple pats of butter to each filet. Add green beans next to fillets. Arrange lemon slices over trout and around veggies. Return to oven and bake additional 10-12 minutes then broil 2 min until golden.Remove from oven and squeeze remaining half of lemon over everything and garnish with chopped fresh parsley.For the Garlic Herb Sauce: combining sour cream, lemon juice, parsley, Dijon mustard, and garlic in a small bowl. Stir with a whisk, and season to taste with salt and pepper. Stir in 1 to 2 tsp. water to thin out to desired consistency. Serve alongside the salmon and veggies.
4
Metro
1
1
1
1
1 lb baby potatoes, halved
4 (5-6 oz) skin-on rainbow trout fillets
4 tablespoons extra-virgin olive oil
2 teaspoons minced Garlic, divided
1 teaspoon Oregano
1/2 teaspoon Paprika
1/4 teaspoon chili flakes
4 teaspoons Butter, divided
8 oz french green beans (green beans), trimmed
2 teaspoons Lemon zest, divided
1 Lemon halved and one half sliced
fresh parsley chopped for garnish
Garlic herb sauce (optional)
1/4 cup sour cream or mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Lemon zest
1 tablespoon chopped fresh parsley plus more for garnish
2 teaspoons Dijon mustard
1 teaspoon minced Garlic
salt and black pepper to taste
Lemony Sheet-pan Trout, Potatoes & Veggies with Garlic Herb Sauce
4
Main course
0:15
Preparation
0:40
COOKING
0:55
TOTAL TIME
Ingredients
-
1 lb
baby potatoes, halved
-
4
(5-6 oz) skin-on rainbow trout fillets
-
4 tablespoons
extra-virgin olive oil
-
2 teaspoons
minced Garlic, divided
-
1 teaspoon
Oregano
-
1/2 teaspoon
Paprika
-
1/4 teaspoon
chili flakes
-
4 teaspoons
Butter, divided
-
8 oz
french green beans (green beans), trimmed
-
2 teaspoons
Lemon zest, divided
-
1
Lemon halved and one half sliced
-
fresh parsley chopped for garnish
-
Garlic herb sauce (optional)
-
1/4 cup
sour cream or mayonnaise
-
1 tablespoon
fresh lemon juice
-
1 teaspoon
Lemon zest
-
1 tablespoon
chopped fresh parsley plus more for garnish
-
2 teaspoons
Dijon mustard
-
1 teaspoon
minced Garlic
-
salt and black pepper to taste
Preparation
Preheat oven to 425°F.
Toss potatoes with 2 tablespoons olive oil, pinch each salt and pepper, and 1 teaspoon of minced garlic. Arrange potatoes, on a large rimmed baking sheet. Bake for approx. 20-25 minutes, or until the potatoes are fork-tender.
While the potatoes bake, prepare trout. Pat dry with a paper towel. In a shallow bowl, combine 2 tablespoons olive oil, remaining minced garlic, lemon zest, oregano, paprika, red pepper flakes, and a pinch each of salt and pepper. Drizzle over or brush trout with mixture.
Toss green beans with remaining olive oil and salt and pepper.
Remove hot sheet pan from oven and push potatoes to one side of baking sheet. Place trout fillets in the center of the baking sheet, add a couple pats of butter to each filet. Add green beans next to fillets. Arrange lemon slices over trout and around veggies. Return to oven and bake additional 10-12 minutes then broil 2 min until golden.
Remove from oven and squeeze remaining half of lemon over everything and garnish with chopped fresh parsley.
For the Garlic Herb Sauce: combining sour cream, lemon juice, parsley, Dijon mustard, and garlic in a small bowl. Stir with a whisk, and season to taste with salt and pepper. Stir in 1 to 2 tsp. water to thin out to desired consistency. Serve alongside the salmon and veggies.
Source :
Metro
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