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About this recipe

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Recipe highlight

Why you’ll love it

Tender trout, crispy-edged potatoes, lemon, garlic, paprika, and chard parsley oil turn one tray into a fresh Balkan fish dinner that feels coastal, rustic, and full of flavor. 🐟

Ingredients

• Trout potato tray bake 🐟
• 🐟 650 g trout fillets, skin-on if possible (4 fillets / 1.43 lb)
• 🥔 700 g potatoes, cut into thin wedges (4½ cups / 1.54 lb)
• 🧅 160 g red onion, sliced into wedges (1 large / 5.6 oz)
• 🧄 5 garlic cloves, finely grated (5 cloves / 0.9 oz)
• 🍋 35 ml lemon juice (2 tbsp + 1 tsp / 1.2 fl oz)
• 🍋 5 g lemon zest (2½ tsp / 0.18 oz)
• 🫒 55 ml olive oil (¼ cup / 1.85 fl oz)
• 🌶️ 6 g sweet paprika (2 tsp / 0.21 oz)
• 🌶️ 1 g smoked paprika, optional (½ tsp / 0.04 oz)
• 🌿 2 g dried oregano (1 tsp / 0.07 oz)
• 🧂 9 g fine sea salt, divided (1¾ tsp / 0.32 oz)
• ⚫ 2 g black pepper (1 tsp / 0.07 oz)
• Chard parsley oil 🌿
• 🥬 180 g Swiss chard, stems removed and leaves chopped (4 cups loose / 6.3 oz)
• 🌿 30 g fresh parsley, chopped (¾ cup loose / 1 oz)
• 🌿 10 g fresh dill, chopped (⅓ cup loose / 0.35 oz)
• 🧄 1 garlic clove, finely grated (1 clove / 0.18 oz)
• 🍋 20 ml lemon juice (1 tbsp + 1 tsp / 0.7 fl oz)
• 🫒 45 ml olive oil (3 tbsp / 1.5 fl oz)
• 🧂 2 g fine sea salt (⅓ tsp / 0.07 oz)
• ⚫ 1 g black pepper (½ tsp / 0.04 oz)
• To serve 🍽️
• 🍞 Warm crusty bread gluten
• 🍋 Lemon wedges
• 🌿 Extra parsley or dill
• 🥬 Extra sautéed chard
• 🫒 A small drizzle of olive oil

Preparation

• 1 Prepare the potatoes 🥔 Heat the oven to 220°C (425°F). Cut the potatoes into thin wedges so they roast quickly and become golden before the fish goes on the tray.
• 2 Season the potato tray 🌶 Add potatoes, red onion, 35 ml olive oil, 3 grated garlic cloves, sweet paprika, smoked paprika, oregano, 6 g salt, and black pepper to a large bowl.
• 3 Roast the potatoes 🔥 Spread the potatoes and onion on a large baking tray in one layer. Roast for 25 min, turning once halfway, until the edges begin to brown.
• 4 Season the trout 🐟 Rub the trout fillets with lemon juice, lemon zest, 20 ml olive oil, 2 grated garlic cloves, and the remaining salt. Let them sit while the potatoes roast.
• 5 Add the fish ✨ Place the trout fillets over the hot potatoes, skin-side down if using skin-on fish. Spoon a little paprika oil from the tray over the top.
• 6 Bake until tender 🐟 Return the tray to the oven and bake for 10–12 min, until the trout flakes easily and stays juicy in the center.
• 7 Wilt the chard 🥬 Place chopped Swiss chard in a hot pan with 1 tbsp water and a pinch of salt. Cook for 2–3 min, just until softened, then squeeze out extra liquid.
• 8 Make the herb oil 🌿 Mix the warm chard with parsley, dill, garlic, lemon juice, olive oil, salt, and black pepper. Chop lightly if you want a softer spoonable texture.
• 9 Finish the tray 🍋 Spoon the chard parsley oil over the trout and potatoes. Let some of the green oil fall into the roasted onions and paprika juices.
• 10 Serve warm 🍽 Serve warm with lemon wedges, crusty bread, extra herbs, and a small drizzle of olive oil over the fish.

Timing details

Nutrition

Estimated values per serving.

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