Careme

Ingredients

• Whole Rainbow Trout 1 whole trout, about 1.25-1.5 lb 9.99
• Green Asparagus 1 bunch, trimmed 4.99
• Yellow Potato 1 lb 1.49
• Lemon 1 whole, half sliced and half juiced 0.99
• Organic Dill Bunch 2 tablespoons chopped, plus a few sprigs for stuffing 2.49
• Organic Garlic, 3 CT 2 cloves, minced 2.89
• Italian Parsley Bunch 1 tablespoon chopped for finishing 1.29
• Pantry items 1 1/2 tablespoons olive oil, salt, black pepper

Instructions

1. Preheat the oven to 425°F. Rinse and pat dry 1 whole rainbow trout, about 1.25 to 1.5 pounds. Score the skin lightly on each side with 2 or 3 shallow cuts so it cooks evenly and looks polished when plated.
2. Cut 1 pound yellow potatoes into 1-inch chunks. Place the 1 pound yellow potatoes in a pot of cold salted water, bring to a boil on the stove, and simmer for 12 to 15 minutes until tender.
3. While the potatoes cook, trim 1 bunch green asparagus. Toss the trimmed asparagus with 1 teaspoon olive oil, salt, and black pepper on a sheet pan.
4. Season the trout inside and out with salt and black pepper. Rub the cavity with 1 minced garlic clove, 1 tablespoon chopped dill, and a squeeze from half of the 1 lemon. Stuff the cavity with a few dill sprigs and several slices from the same lemon.
5. Place the trout on the sheet pan beside the asparagus if it fits without crowding; otherwise use a second pan. Drizzle the trout with 2 teaspoons olive oil. Roast the trout at 425°F for 14 to 18 minutes, removing the asparagus after 8 to 10 minutes when just tender and lightly browned at the tips.
6. Drain the cooked 1 pound yellow potatoes well. Return them to the hot pot and crush gently with 2 teaspoons olive oil, the remaining 1 minced garlic clove, 1 tablespoon chopped dill if desired, salt, black pepper, and the juice from the remaining half lemon. Keep them rustic rather than smooth for texture.
7. Check the trout: the flesh should flake easily near the backbone and the skin should look taut and lightly blistered. Let it rest 2 minutes.
8. To plate, spoon the warm crushed potatoes onto each plate in an oval bed. Arrange half the asparagus alongside. Lift one fillet from the trout onto each plate, or present the whole fish family-style and portion at the table. Finish with 1 tablespoon chopped parsley and any remaining dill.
9. Serve with extra lemon wedges if you have them. The dish is excellent with Sauvignon Blanc or unoaked Chardonnay.