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roasted trout with potatoes, asparagus and yogurt dip on a blue plate
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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.
Course dinner
Cuisine international
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 servings
Calories 830kcal
Author Aleksandra



  • 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


  • 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


  • 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 12x17-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.



- 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.


Calories: 830kcal