Name: Sheet Pan Rainbow Trout with Potatoes
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium potatoes, cut into 1/4 inch thick wedges; 2 tbsp olive oil; 1 tsp onion powder; 1 tsp garlic powder; 1/2 tsp paprika; 1/4 tsp black pepper, ground; 1/2 tsp salt; 1.4 lb rainbow trout fillets; 1 1/2 tbsp olive oil; 1 tsp garlic powder; 1/2 tsp paprika; 1/2 tsp dill, dried; 1/2 tsp onion powder; 1/4 tsp black pepper, ground; 1/2 tsp salt

Estimate, per serving

Cal: 448
Protein: 39g
Carbs: 30g
Fat: 18g
Sodium: 647mg
Fiber: 4g

Ingredients

potatoescut into 1/4 inch thick wedges: 9 medium
olive oil: 6 tbsp
onion powder: 3 tsp
garlic powder: 3 tsp
paprika: 1 1/2 tsp
black pepperground: 3/4 tsp
salt: 1 1/2 tsp
rainbow trout fillets: 4.2 lb4.2 lb
olive oil: 4 1/2 tbsp
garlic powder: 3 tsp
paprika: 1 1/2 tsp
dilldried: 1 1/2 tsp
onion powder: 1 1/2 tsp
black pepperground: 3/4 tsp
salt: 1 1/2 tsp

Method

01Preheat oven to 450°F. Line a half sheet pan with parchment paper.
02Toss potatoes with 2 tbsp olive oil, onion powder, garlic powder, paprika, pepper, and salt. Spread on sheet pan and bake 30 minutes.30 min
03Pat trout fillets dry. Drizzle with 1 1/2 tbsp olive oil and sprinkle with garlic powder, paprika, dill, onion powder, pepper, and salt. Rub to coat.
04After potatoes have cooked 30 minutes, flip them and push to one side of pan. Place fish on the other side. Bake 15 minutes until fish is cooked through.15 min
05Serve with steamed broccoli or other vegetables.

Fits

Gluten-free
Dairy-free
Egg-free