Baked Trout

Fresh, simple, and full of flavor—this Baked Trout with Baby Potatoes & Asparagus is made with ingredients from the Boise Co-op for an easy, wholesome meal.

Ingredients:

For the Trout & Veggies

• 2 trout fillets, skin-on

• 1 bunch of asparagus, trimmed

• 1 cup baby potatoes, halved or quartered if large

• 4 tbsp soy sauce

• 2 tbsp sesame oil

• 2 tsp honey or maple syrup

• 1-inch fresh ginger, finely diced

• 2-3 garlic cloves, finely diced

• 1 tsp sesame seeds, toasted

• 2 green onions, sliced

• Salt & pepper, to taste

• 1–2 tsp olive oil

Optional Garnishes

• Lemon wedges

• Microgreens

• Extra sesame seeds

Instructions:

1. Preheat & Prep:

• Preheat oven to 400°F (200°C). Line a large baking sheet with foil or parchment paper. In a small bowl, whisk together soy sauce, sesame oil, honey, ginger, and garlic.

2. Roast the Potatoes:

• Toss baby potatoes with olive oil, salt, pepper, and 2–3 teaspoons of the sauce. Spread in a single layer on the baking sheet. Roast for 15-20 minutes.

3. Add Trout & Asparagus:

• Remove the sheet from the oven. Flip potatoes and push slightly to the side. Place trout fillets skin-side down on the sheet and brush generously with half of the remaining sauce. Toss asparagus with the remaining sauce and arrange next to the trout.

4. Bake:

• Return to oven and bake for 12–15 minutes, or until trout flakes easily with a fork, asparagus is tender-crisp, and potatoes are golden and cooked through. Broil for 2–3 minutes for crispier trout skin and roasted potato tops.

5. Garnish & Serve:

• Sprinkle with toasted sesame seeds and sliced green onions. Add lemon wedges and microgreens if desired. Drizzle any remaining sauce over the top before serving.

Recipe Courtesy of Munchkin Time Blog.