Provençal Roasted Whole Trout

Whole rainbow trout roast elegantly over lemon, thyme, olives, asparagus, tomatoes, and golden fingerlings for a bright Provençal dinner that feels special without fussy technique.

Ingredients

Fresh Rainbow Whole Trout
3 cleaned whole trout, about 2 1/4 lb total $9.99
Green Asparagus
1 1/4 lb, woody ends trimmed $4.99
Private Selection® Petite Fingerling Gourmet Potatoes
1 1/2 lb, halved lengthwise $3.50
Private Selection® Fresh Petite Cherry Snacking Tomatoes
12 oz, halved $5.00
Shallots
2 medium, thinly sliced $4.49
Garlic
4 cloves, thinly sliced $0.79
Kroger® Fresh Lemons Bag
1 lemon, half thinly sliced and half juiced $4.99
Simple Truth Organic® Thyme
6 thyme sprigs $2.79
Parsley
1/3 cup chopped, plus a few stems $1.89
Niçoise or Kalamata olives
1/2 cup, pitted and halved
Extra-virgin olive oil
3 tablespoons, divided
Dijon mustard
1 teaspoon
Kosher salt and black pepper
to taste
Chateau D'esclans Rock Angel Rose Wine
750 ml $39.99

Instructions

Preheat the oven to 425°F and place racks in the upper and lower thirds. Line two rimmed sheet pans with parchment or lightly oil them, pat the trout very dry inside and out, and whisk the lemon juice, Dijon, 1 tablespoon olive oil, a pinch of salt, and black pepper into a dressing.
Toss the fingerling potatoes with 1 tablespoon olive oil, salt, and pepper. Spread them cut-side down on one sheet pan with plenty of space and roast on the lower rack until starting to brown and turn tender, about 20 minutes.
Meanwhile, season the trout cavities with salt and pepper, then stuff each with lemon slices, thyme sprigs, and a few parsley stems. Rub the trout skin with 1/2 tablespoon olive oil and season lightly with salt and pepper.
Toss the asparagus, tomatoes, shallots, garlic, and olives with the remaining 1/2 tablespoon olive oil, salt, and pepper. Spread the mixture on the second sheet pan, leaving room for the trout.
Turn the potatoes, return them to the lower rack, and set the stuffed trout on the upper-rack pan among the asparagus and tomatoes. Roast both pans until the trout flakes easily and reaches 145°F at the thickest part and the asparagus is tender, 16 to 20 minutes.
Rest the trout for 5 minutes. If the potatoes need deeper color, leave them in the oven during the rest, then remove and toss them with a spoonful of the lemon-Dijon dressing.
Spoon the remaining dressing over the asparagus, tomatoes, olives, and potatoes, then scatter everything with chopped parsley. Plate one whole trout per person with the roasted vegetables and fingerlings alongside, finishing with any herby pan juices.

Total time: 55 minutes

Estimated cost: About $42–$48 using the listed trout, asparagus, potatoes, tomatoes, herbs, lemon, and aromatics, plus pantry staples.

Health notes: Serves 3; about 600 calories per serving with roughly 45–50g protein, moderate carbohydrates from potatoes, and heart-healthy fats from fish and olive oil.

Drink pairing: A crisp Sauvignon Blanc or dry rosé works well with the lemony herbs, delicate trout, and green asparagus.

Wine picks:

Chateau D'esclans Rock Angel Rose Wine $39.99 750 ml
Chevalier du Grand Robert Loire Sauvignon Blanc French White Wine $14.99 750 ml

Why it works: Two complementary options: a Provençal rosé for a regional, herb-friendly match and a crisp Sauvignon Blanc to highlight the lemon, thyme, and green asparagus. The rosé brings dry red-fruit and savory herb notes that echo the olives, tomatoes and thyme while offering enough body to stand up to the roasted trout; the Sauvignon Blanc supplies bright citrus, saline minerality and herbal lift to cut the fish’s richness and mirror the lemon‑Dijon dressing.

Careme