Lemon Dill Trout &Asparagus

Lemon Dill trout with Asparagus and roasted Fingerling potatoes

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust racks to middle and top positions. Preheat oven to 425 degrees

Step 2

Halve potatoes lengthwise

Step 3

Toss potatoes on a baking sheet with a drizzle of oil, salt and pepper

Step 4

Roast on middle rack until browned and tender, 20-25 minutes

Step 5

Trim and discard woody bottom ends from Asparagus

Step 6

Pick and roughly chop fronds from dill

Step 7

Zest and quarter lemon

Step 8

Toss Asparagus on one side of 2nd baking sheet with a drizzle of oil, salt and pepper

Step 9

Place Trout in a large bowl with a drizzle of oil, dill, lemon zest and juice from 2 lemon wedges

Step 10

Rub to coat

Step 11

Place Trout skin side down on empty side of sheet, top each fillet with 1 tbsp butter

Step 12

Roast on top rack until Trout is opaque and cooked through, 10-12 minutes