Steelhead Trout with Roasted Potatoes

This recipe comes from homechef.com. I've shared the roasted potatoes recipe before, but I've included it here for convenience. This feeds me, my husband, and my 3 year old, who eats as much as I do, so with that in mind, get less or more fish as needed.


Steelhead Trout


Ingredients:

1 lb steelhead trout, fillet cut into 3 pieces

1 teaspoon olive oil

1/4 teaspoon salt

1/4 teaspoon pepper


Directions:

Rinse and pat stealhead trout dry, and season flesh side with 1/4 teaspoon salt and a 1/4 teaspoon pepper. While potatoes roast, cook trout. Place a medium non-stick pan over medium-high heat. Add 1 teaspoon olive oil and trout to hot pan, skin side up. Cook undisturbed until golden brown, 3-5 minutes. Flip, and cook until skin is crispy and trout reaches a minimum internal temperature of 145 degrees, 3-5 minutes. Transfer to a plate and serve immediately with roasted potatoes.


Roasted Potatoes


Ingredients:

12 ounce fingerling potatoes (or you can substitute larger potatoes and cut into similar size)

2 teaspoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper


Directions:

1. Preheat oven to 450 degrees Fahrenheit. Thoroughly wash potatoes and pat dry. Prepare a baking sheet with foil and cooking spray.

2. Halve potatoes lengthwise. Place potatoes on prepared baking sheet and toss with 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread into a single layer. Roast until golden brown and tender, 18-20 minutes.


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