BETA
Lemon-Coriander Trout & Potatoes
Roasted rainbow trout meets golden potatoes, green beans and lemon, with ground coriander and fresh cilantro tying the plate together.
50 minutes · Easy · 2 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Boneless skin-on rainbow trout fillets360 g
- Potatoes450 g
- Green beans200 g
- Lemon1 whole
- Garlic2 cloves
- Ground coriander1 tsp
- Cilantro10 g
- Olive oil1.5 tbsp
- Salt0.5 tsp
- Black pepper0.25 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Fish.
Method
Start the potatoes
Heat the oven to 220°C / 425°F. Wash the produce. Cut the potatoes into 2 cm chunks and toss on a lined tray with 1 tbsp oil and half the salt. Roast for 25 minutes, turning halfway.
Prepare the trout
Use two boneless, skin-on trout fillets of about 180 g each. Check for pin bones, remove any with clean tweezers and pat dry. Place skin-side down on a separate lined tray. Mince the garlic and mix with the remaining ½ tbsp oil, coriander, pepper and remaining salt. Brush over the trout. Wash hands and equipment after handling raw fish.
Roast until cooked
Reduce the oven to 200°C / 400°F. Add the trout tray and continue cooking the potatoes. Roast the trout for 10–16 minutes, depending on thickness, until each fillet reaches 70°C / 158°F at its thickest part. The potatoes should be golden and tender; remove them first if ready sooner.
Cook the beans and serve
While the trout cooks, trim the green beans. Boil in a saucepan of tap water for 4–6 minutes until tender-crisp, then drain. Chop the cilantro and cut the lemon into wedges. Divide trout, potatoes and beans between two plates, scatter with cilantro and squeeze over lemon at the table.
Thin tail ends cook quickly, so check both pieces individually rather than relying on the timer. Keep raw-fish utensils separate from cooked food.
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