---
title: Zesty Lemon-Parsley Trout
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/zesty-lemon-parsley-trout-68dabb6fd1aa3c560df07bd9
servings: 2
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: Easy
allergens:
  - Milk
  - Fish
tags:
  - Carb Conscious
  - High Protein
  - Mediterranean
  - Fiber Powered
  - Easy Prep
rating: 4.5
rating_count: 1.7k
source_chef: Daniel Kim
review_highlights:
  - {theme: Flavor, text: Many loved the fresh, light combination of herbs and citrus}
  - {theme: Ease of prep, text: Simple and quick to make, though timing multiple components can be tricky}
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/Trout/zesty-lemon-parsley-trout.avif"
---

@sour cream{2%tbsp}
@fry seasoning{1%tbsp}
@asparagus{1%bunch}
@red potatoes{8%oz}
@lemon{1%unit}
@rainbow trout{2%fillets}
@parsley{1%bunch}
@garlic powder{1%tsp}
@salt{1%tsp}
@olive oil{2%tbsp}
@cooking oil{1%tbsp}
@black pepper{1%tsp}

Wash and dry all produce. Halve the red potatoes, trim the woody ends from the asparagus, finely zest and juice the lemon, and chop the parsley.

Heat oven to 400°F. Toss potatoes with 1 tbsp olive oil, half the salt, and half the black pepper. Spread on a #baking sheet{} and roast ~{10%minutes}. Add asparagus to the sheet, drizzle with remaining olive oil, and roast until tender ~{6%minutes}.

Meanwhile, whisk sour cream with lemon juice in a #small bowl{}. Season with a pinch of salt and set aside.

Heat cooking oil in a #large pan{} over medium-high heat. Pat rainbow trout dry and season both sides with fry seasoning, garlic powder, remaining salt, and pepper. Place skin-side down in the pan and cook without moving until crispy ~{4%minutes}. Flip and cook until just opaque ~{2%minutes}.

Divide the roasted potatoes and asparagus between plates. Top with the trout and generously spoon over the lemon zest, chopped parsley, and silky sour cream sauce. Serve immediately with remaining lemon wedges.