Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Roast trout and new potatoes with herb butter recipe

1 star
2 star
3 star
4 star
5 star

15 ratings

This impressive-looking trout recipe can be made in just 45 minutes. Roasting the new potatoes brings out their sweet and earthy flavour, which pairs perfectly with the crisp roast trout and a fresh and zesty homemade herb butter. See method

Serves 2
10 mins to prepare and 35 mins to cook
597 calories / serving

Ingredients

2 tbsp olive oil
300g new potatoes, halved
2 trout fillets
1 lemon, juiced

For the flavoured butter

50g butter, softened
2 garlic cloves, finely grated
10g mint, leaves picked and chopped
10g tarragon, leaves picked and chopped
1 lemon, zested

If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

Energy
2485kj
597kcal 30%
Fat
40g 57%
Saturates
16g 79%
Sugars
3g 3%
Salt
1g 16%

of the reference intake
Carbohydrate 26.9g Protein 33.3g Fibre 2.7g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Add the oil to a large baking tray and put in the oven to heat up for 5-10 mins.
Meanwhile, bring a large pan of water to the boil. Add the potatoes and boil for 3 mins, then drain well. Add the potatoes to the hot baking tray and turn to coat in the oil. Roast for 15 mins, carefully shaking the tray once halfway through the cooking time.
Push the potatoes to the sides of the baking tray, then add the trout fillets to the middle. Cook for another 5-10 mins, until the fish is cooked through.
Meanwhile, make the flavoured butter by mixing the softened butter with garlic, fresh herbs and the lemon zest in a bowl.
To serve, squeeze some lemon juice over the fish and potatoes in the tray, then add the fish to plates. Mix the herb butter through the potatoes in the baking tray and serve alongside the fish.

See more Trout recipes