Zesty Lemon-Parsley Trout

🥘 Ingredients

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

🍳 Cookware

• baking sheet
• small bowl
• large pan

1. 

   1

   sour cream fry seasoning asparagus red potatoes lemon rainbow trout parsley garlic powder salt olive oil cooking oil black pepper

   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
2. 

   2

   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.
3. 

   3

   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 .
4. 

   4

   Meanwhile, whisk sour cream with lemon juice in a small bowl . Season with a pinch of salt and set aside.
5. 5

   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 .
6. 6

   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.