Careme

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 $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, divided $2.79
• Parsley

  1/3 cup chopped $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

Instructions

1. Preheat the oven to 425°F. Pat the cleaned trout very dry inside and out, trim the asparagus, halve the fingerlings, slice the shallots and garlic, halve the tomatoes and olives, and mix the lemon juice with the Dijon, 1 tablespoon olive oil, a pinch of salt, and black pepper.
2. Toss the fingerling potatoes on a large rimmed sheet pan with 1 tablespoon olive oil, half the shallots, half the garlic, 3 thyme sprigs, salt, and pepper. Arrange cut-side down and roast until starting to brown, about 20 minutes.
3. Meanwhile, season each trout cavity with salt and pepper, then stuff with lemon slices, remaining thyme sprigs, and a few parsley stems. Rub the outside of the fish with 1/2 tablespoon olive oil and season lightly with salt and pepper.
4. Remove the pan from the oven and turn the potatoes. Add the asparagus, tomatoes, olives, remaining shallots, and remaining garlic around the potatoes; drizzle with the remaining 1/2 tablespoon olive oil and a pinch of salt and pepper.
5. Nestle the trout on top of the vegetables and brush the fish with about half of the lemon-Dijon mixture. Roast until the trout flesh flakes easily and reaches 145°F at the thickest part, 16 to 20 minutes depending on size.
6. Let the trout rest on the pan for 5 minutes, then spoon the remaining lemon-Dijon mixture over the hot vegetables and scatter chopped parsley across everything.
7. Plate one whole trout per person with asparagus, tomatoes, olives, and roasted fingerlings alongside; spoon any herby pan juices over the fish before serving.