Baked Trout with Roasted New Potatoes and Dill Zucchini
Baked Trout with Roasted New Potatoes and Dill Zucchini - A European dinner ready in 30 minutes.
Ingredients
- Olive Oil20 g
- Lemon0.5 unit
- Salt1 g
- Black Pepper1 g
- Trout Fillets400 g
- New Potatoes500 g
- Zucchini300 g
- Fresh Dill10 g
Instructions
- 1Step 1
Preheat oven to 200°C (400°F). Wash and halve or quarter the new potatoes. Toss them with half of the olive oil, salt, and pepper on a baking tray (5 minutes prep).
- 2Step 2
Roast potatoes for 10 minutes (10 minutes cook).
- 3Step 3
While potatoes roast, slice the zucchini into half-moons. Chop the fresh dill (5 minutes prep).
- 4Step 4
Add the zucchini to the baking tray with the potatoes. Toss with the remaining olive oil, salt, pepper, and half of the dill (3 minutes prep). Roast for another 10 minutes (10 minutes cook).
- 5Step 5
Pat the trout fillets dry. Season with salt, pepper, and remaining dill. Place the fillets skin-side up on the baking tray with the vegetables (2 minutes prep).
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