Garlic-Butter Trout with Crispy Potatoes and Lemony Snap Peas

Make it

Instructions

1. 01

   Heat the oven and line both trays

   Set an oven rack in the middle position and heat the oven to 425°F (220°C). Line two rimmed baking sheets with parchment paper; reserve one for the potatoes and one for the fish. Set out a large skillet, a microwave-safe bowl, and a thermometer. | Why: Lining both trays before adding food prevents sticking and keeps the two roasting jobs ready to run together.

2. 02

   Cut and start roasting the potatoes

   Wash and thoroughly dry 1.5 lb baby potatoes, then halve them (quarter any large ones). On the first parchment-lined sheet, toss them with 2 tbsp olive oil, 1 tsp kosher salt, and 1/4 tsp black pepper. Spread cut sides down in one layer. Roast on the middle rack for 25 minutes, until the bottoms begin to turn golden. Use this roasting time to prepare the fish in the next step. | Why: Dry surfaces and space between the pieces help the potatoes brown instead of steam.

3. 03

   Prepare the trout while the potatoes roast

   About 20 minutes into the potato roast, pat 4 trout fillets dry with paper towels and place them skin-side down on the second parchment-lined sheet, leaving space between them. Melt 2 tbsp unsalted butter in the microwave-safe bowl in 10-second bursts, about 20–30 seconds total. Peel and finely mince 2 garlic cloves; finely chop 2 tbsp fresh dill. Stir both into the melted butter. Wash 1 lemon, finely grate its zest into the bowl, then cut the lemon into 4 wedges and reserve the wedges for serving. Spoon the mixture over the fish and sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper. Keep the tray refrigerated if the potatoes have more than a few minutes left on their first roast. | Why: Dry fish holds the buttery topping better, and prepping it during roasting keeps dinner on schedule.

4. 04

   Turn the potatoes and bake the trout

   After the potatoes' first 25 minutes, turn them with a spatula and return their tray to the middle rack. Place the trout tray alongside it, or on the rack just above if both trays will not fit side by side. Bake for 10–12 minutes, checking the thickest part of the fish with a thermometer: it should reach 145°F (63°C) and flake easily. Remove the fish when done. Roast the potatoes for 12–15 minutes after turning, until deeply golden outside and tender when pierced; leave them in briefly if needed while the fish rests. | Why: Starting the fish later lets the potatoes crisp without overcooking the delicate fillets.

5. 05

   Sauté the snap peas while the trout bakes

   Wash, drain, dry, and trim 12 oz sugar snap peas. Wash 1 lemon and squeeze its juice into a small bowl, removing any seeds. Peel and mince 1 garlic clove. Heat the large skillet over medium-high heat for 2 minutes, then add 1 tbsp olive oil and the peas. Cook, stirring occasionally, for 4–5 minutes, until bright green with a few browned spots but still crisp. Add the minced garlic and stir for 30 seconds. Turn off the heat; toss with the juice, 1/4 tsp kosher salt, and 1/8 tsp black pepper. | Why: Quick, hot cooking preserves crunch, while adding the juice off the heat keeps its flavor bright.

6. 06

   Rest and serve

   Let the cooked fish rest on its tray for 2 minutes. Divide the fish, hot potatoes, and snap peas among 4 plates; tuck a reserved lemon wedge beside each portion and serve immediately. | Why: A brief rest makes the fish easier to lift cleanly, and serving promptly keeps the potatoes crisp.