Baked Trout with Mustard Dill Potatoes

Tender trout fillets roast over crisp-edged baby potatoes with Dijon, lemon, olive oil, and fresh dill in an easy one-pan dinner.

Prep: 10 min · Cook: 35 min · Yield: 4 · Method: Oven

Ingredients

• 1.5 lb baby potatoes
• 4 trout fillets
• 2 tbsp dijon mustard
• 2 tbsp fresh dill
• 1 lemon
• 2 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper

Cooking instructions

1. Preheat the oven to 425°F. Halve the baby potatoes and place them on a large rimmed baking sheet. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and the black pepper. Roast cut-side down for 20 minutes, until nearly tender. (about 20 min) — 425°F
2. Pat the trout fillets dry. Stir together the Dijon mustard, remaining olive oil, and remaining salt. Spread the mustard mixture over the tops of the trout. (about 5 min)
3. Nestle the trout among the potatoes and return the pan to the oven. Bake for 10 to 15 minutes, until the thickest part of each fillet reaches 145°F and flakes easily. (about 15 min) — 425°F
4. Squeeze lemon over the trout and potatoes, then scatter with the dill before serving. (about 1 min)