Roasting trout at lower temps transforms the fatty fish into a fork-tender treat. Top it with lots of herb butter and lemon and add a snap of green beans on the side.
What You Get
Trout (see note below)
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 15 minutes
Total Time: 25 minutes
Preheat the oven to 275°F. Line 2 sheet pans with parchment or foil. Microwave the herb butter to soften slightly, 5 to 10 seconds.
Cut the potatoes into bite-size pieces. Pile them on half of one pan, drizzle with 1 tablespoon olive oil, season with salt, and toss to coat. Trim the green beans, pile on the other half, drizzle with 1 tablespoon olive oil, season with salt, and toss to coat. Transfer the pan to the oven and bake until the potatoes are warmed through and the green beans are tender-crisp, 15 to 17 minutes.
Meanwhile, remove the trout from the packaging and pat dry with paper towels. Place the trout on the other pan, season with salt, and spread generously with about half the herb butter. Bake until opaque at the edges but still pink at the center, 12 to 15 minutes, depending on thickness.
Transfer the trout to plates, with the potatoes and green beans on the side. Squeeze with lemon, grind with pepper, and serve warm, passing the remaining herb butter at the table.