Sheet Pan Rainbow Trout with Potatoes
Estimate, per serving
- Cal
- 448
- Protein
- 39g
- Carbs
- 30g
- Fat
- 18g
- Sodium
- 647mg
- Fiber
- 4g
Ingredients
- potatoescut into 1/4 inch thick wedges
- 1 1/2 medium
- olive oil
- 1 tbsp
- onion powder
- 1/2 tsp
- garlic powder
- 1/2 tsp
- paprika
- 1/4 tsp
- black pepperground
- 1/8 tsp
- salt
- 1/4 tsp
- rainbow trout fillets
- 2/3 lb2/3 lb
- olive oil
- 3/4 tbsp
- garlic powder
- 1/2 tsp
- paprika
- 1/4 tsp
- dilldried
- 1/4 tsp
- onion powder
- 1/4 tsp
- black pepperground
- 1/8 tsp
- salt
- 1/4 tsp
Vegetarianking oyster mushrooms torn into large piecessear longer for color and texture
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