Lemon Parsley Trout

Zesty Lemon Parsley Trout With Roasted Potatoes And Asparagus

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PREP TIME: 10 Minutes/ COOK TIME: 25 Minutes

SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 570/ Protein 37g

DIFFICULTY LEVEL: Medium

INGREDIENTS: Rainbow Trout, Parsley, 1 TSP Garlic Powder, 3 TBSP Sour Cream, 1 TBSP Fry Seasoning, Asparagus, Red Potatoes, Lemon

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Step 1: Start Prep and Roast Potatoes

Adjust top rack to 425 degrees

Wash and dry produce

Quarter potatoes

Toss potatoes on 1/2 baking sheet with a drizzle of oil, fry seasoning, 1/4 TSP salt and pepper

Roast for 10 minutes

Step 2: Finish Prep and Mix Sauce

While potatoes roast, trim and discard bottom 1 inch from asparagus

Zest and quarter lemon

Roughly chop parsley

Place sour cream in a small bowl. Stir in water 1 TSP at a time until mixture reaches drizzling consistency

Season with 1/4 TSP of salt and pepper

Toss asparagus on a second half of baking sheet with potatoes, and drizzle with oil, garlic powder, and 1/4 TSP of salt and pepper

Roast in oven with potatoes for 12 minutes

Step 3: Cook Trout

Meanwhile pat trout dry with paper towels

Season all over with 1/4 TSP of salt and pepper

Heat a large drizzle of oul in a large pan over medium heat

Add trout skin side down, cook for 4 minutes

Flip and cook for 2 minutes more

Transfer to a plate. Top trout with a drizzle of oil and juice from one lemon wedge

Sprinkle with lemon zest and half the parsley

Step 4: Finish and Serve

To a medium bowl, add remaining parsley, 1 TBSP of olive oil, and juice from one lemon wedge, whisk to combine

Add potatoes, toss until evenly coated

Season with 1/4 TSP of salt and pepper

Divide potatoes, asparagus, and trout between plates

Drizzle everything with sour cream

Serve with remaining lemon wedge on the side

Serve hot and enjoy!