Whole Roast Trout with Potatoes and Asparagus
- 1 pound baby new potatoes, halved
- 1 pound asparagus stalks, trimmed and cut in half crosswise
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 2 whole rainbow trout, scaled, gutted, and gilled
- Half a lemon, thinly sliced
- 1 bunch lemon thyme
- This recipe is gluten-free
- Produce
- Asparagus stalks (1 pound)
- Baby new potatoes (1 pound)
- Lemon (1/2)
- Lemon thyme (1 bunch)
- Seafood
- Rainbow trout, whole (2)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil (2 tablespoons)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published August 31, 2012 (5 months ago).
27 people saved this recipe.
