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Whole roasted trout with potatoes, asparagus, and thyme-garlic dip

2 May 2019 | Last Updated: 3 May 2019

A simple and delicious spring one sheet pan dinner. Aromatic and delicate whole roasted trout with young potatoes and asparagus. Seasoned with garlic, thyme, lemon zest and served with thyme-garlic yogurt dip.

More asparagus recipes:

Whole roasted trout with potatoes, asparagus and thyme-garlic dip on a plate
Close up shot on whole roasted trout with potatoes, asparagus and thyme-garlic dip.

Tips for making roasted trout sheet pan dinner:

What kind of fish should you use: for this recipe you can use any kind of fish that you like, either whole or just fillets. Baking time will depend on the thickness of your fish. When using fillets you need to bake them shorter. You can season them the same way as a whole fish, place the thyme springs and lemon slices on top. Good method for baking fish fillets is fish en papillote (wraped in a piece of parchment paper). This recipe call for a high temperature but the fish skin prevents the delicate meat from being dry. The most important is to not to roast the fish for too long – it wil be tough and dry. At high temperature it doesn‘t need that long, it should change it‘s color to white and it‘s done.

What can you use instead of a fish: you can roast a chicken breast or bake a couple of eggs – they taste just as good as eggs fried on a pan and are super convenient and easy to make for a crowd!

– You‘ll have some dip left. That‘s okay because it‘s really good. We ate it on the next day with the same dinner. You could also add a tablespoon of olive oil or water to make it more runny and use it as a salad dressing.

– What to use instead of asparagus: Out of the asparagus season you can bake broccoli or zucchini.

Tips for buying asparagus: small and medium asparagus spears are often tastier as the thick ones, but the most important is to buy fresh spears that are firm. Elastic and wrinkled spears will be most likely springy. You can avoid it by peeling bottom ½ of the asparagus spears.

How to trim asparagus: It‘s important to mention how to cut off the woody ends of the asparagus. The ‘snap method’ is wasteful, the asparagus can break in each section of their lenght – try it yourself.

How to trim asparagus properly: cut off the woody ends when the green color starts to fade to white, so sometimes you have to cut off a lot, and sometimes almost nothing. Don’t throw them away though! You can add them to your homemade broth or freeze and use later. Cut off only the really woody ends, that are white / very pale green.

– How to double the recipe: use either a larger baking tray if it can fit in your oven, or bake the potatoes a little longer and turn on the fan. If the potatoes are overcrowded they won‘t brown so nicely.

– You can also prepare this dish on a grill.

Whole roasted trout with potatoes and asparagus – step by step:

Watch how to make it:

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5 from 1 vote

Whole roasted trout with potatoes, asparagus, and thyme-garlic dip

A simple and delicious spring one sheet pan dinner. Aromatic and delicate whole roasted trout with young potatoes and asparagus. Seasoned with garlic, thyme, lemon zest and served with thyme-garlic yogurt dip.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 servings
Calories 830kcal
Author Aleksandra

Ingredients

fish:

  • 1 trout about 11 oz / 300g, gutted and cleaned
  • 3 slices lemon
  • 2 cloves garlic lightly crushed
  • a couple sprigs fresh thyme or ½ teaspoon dried thyme
  • salt and pepper to taste

vegetables:

  • 2.2 lbs potatoes 1 kg, waxy variety
  • 9 oz asparagus 250g, about 10 medium spears
  • 3 tablespoons olive oil
  • zest from 1 lemon preferably organic
  • 10 sprigs fresh thyme or 1 heaped teaspoon dried thyme
  • 1 teaspoon garlic powder
  • salt and pepper to taste

thyme-garlic dip:

  • 1/3 cup plain yogurt 6 heaped teaspoons
  • 1/3 cup sour cream 6 heaped teaspoons, or yogurt
  • 2 teaspoons lemon juice
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
  • 1 small clove garlic pressed
  • salt and pepper to taste

Instructions

  • Preheat the oven to 230 °C / 445 °F, Gas Mark 8, no fan (if you have a convection oven, reduce the temperature by about 20 degrees or follow the manufacturer‘s instructions).
  • Prepare the fish: cut the skin horizontally on one side in several places, season in the cuts and in the cavity of the trout with salt and pepper, place the lemon slices, lightly crushed garlic cloves and thyme sprigs inside the cavity.
  • Potatoes: Peel the potatoes, cut small potatoes in half, bigger ones in four – the pieces should be approximately 1 ½-inch / 3-4 cm thick.
  • Asparagus: Cut off the woody ends of the asparagus (where the green color turns into white).
  • Prepare a 12×17-inch sheet pan (or 34cm x 34 cm). Add potatoes and asparagus, toss them with olive oil, thyme sprigs, lemon zest, and garlic powder. Season to taste with salt and pepper.
  • Transfer the asparagus to a plate and spread the potatoes evenly on the baking tray. Bake the potatoes for 15-20 minutes.
  • Take the baking tray out of the oven, move the potatoes to the side of the pan and turn them over. I‘m using a thin metal spatula to do this, scraping the potatoes from the tray.
  • Place the asparagus and fish on the baking tray, bake for about 8-10 minutes. The baking time will depend on the size/thickness of your fish. The fish is ready when the flesh turns white and the asparagus should be tender but still crunchy. It’s important not to overbake the fish because it will be tough and dry.
  • Prepare the thyme-garlic yogurt dip: mix all the ingredients in a small bowl together, serve with the fish, potatoes, and asparagus.

Notes

– What kind of fish should you use: for this recipe you can use any kind of fish that you like, either whole or just fillets. Baking time will depend on the thickness of your fish.
– What can you use instead of a fish: you can roast a chicken breast or bake a couple of eggs.
– You‘ll have some dip left. We ate it the next day with the same dinner. You could also add a tablespoon of olive oil or water to make it more runny and use it as a salad dressing.
– What to use instead of asparagus: broccoli or zucchini.
– Tips for buying asparagus: it‘s best to buy fresh asparagus that is firm. Elastic and wrinkled spears will be most likely springy. You can avoid it by peeling bottom ½ of the asparagus spears.
– How to trim asparagus: cut off the woody ends when the green color starts to fade to white, so sometimes you have to cut off a lot, and sometimes almost nothing. Cut off only the really woody ends, that are white / very pale green.
– How to double the recipe: use either a larger baking tray if it can fit in your oven, or bake the potatoes a little longer and turn on the fan. If the potatoes are overcrowded they won‘t brown so nicely.

Nutrition

Calories: 830kcal
Course dinner
Cuisine international
Keyword sheet pan dinner, whole roasted trout

Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!

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2 Comments

  • Reply
    John Herber
    15 August 2019 at 21:30

    5 stars
    Excellent,used fillets as the shop had run out of whole fish and new potatoes. Loads of thyme and sea salt really added to the flavour and a side dish of grilled peppers gave a nice sweetness .loved it,thank you .

    • Reply
      Aleksandra
      16 August 2019 at 10:55

      I’m glad that you’ve enjoyed the dish. Thank you for letting me know 🙂 Love your grilled peppers addition.

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