Oven-Roasted Steelhead with Crispy Smashed Yukon Golds + Garlicky Winter Greens
Peak late-winter comfort with a Pacific Northwest twist: tender steelhead roasted with bright lemon, then served over crispy smashed Yukon golds and garlicky sautéed greens. It’s restaurant-y but totally weeknight doable.
Back to full listIngredients
- Fresh Steelhead Trout Fillet 12 oz (about 3/4 of the 1 lb fillet), patted dry $8.99 sale (1 lb)
- Kroger® Sweet Baby Broccoli 10 oz, ends trimmed (or use kale bunch, 1) $3.99 (10 oz)
- Yukon Gold Potatoes 1 lb, scrubbed (about 3–4 medium) $1.49/lb
- Kroger® Whole Garlic Bulbs 3 cloves, minced $2.49 (5 ct)
- Fresh Organic Lemon - Each (or lemons bag) 1 lemon (zest + 2 Tbsp juice) $1.69 each (organic)
- Olive oil 4 Tbsp, divided
- Butter (optional) 1 Tbsp (for finishing potatoes or greens)
- Dijon mustard (optional) 1 tsp (for a quick lemon-Dijon glaze)
- Salt & black pepper To taste
- Red pepper flakes (optional) Pinch
Instructions
- Heat the oven to 425°F. Set a rimmed sheet pan in the oven to preheat (helps the potatoes crisp).
- Prep the potatoes: scrub 1 lb Yukon gold potatoes. Cut any larger ones in half so they’re similar size. Toss with 1 Tbsp olive oil, 1/2 tsp salt, and black pepper. Carefully spread on the hot sheet pan.
- Roast the potatoes for 25 minutes, flipping once halfway, until very tender.
- Meanwhile prep the fish: pat dry 12 oz steelhead. Zest 1 lemon, then juice it (you need about 2 Tbsp juice). Mix 1 Tbsp olive oil + lemon zest + 2 Tbsp lemon juice + 1 tsp Dijon (optional) + 1/2 tsp salt + black pepper. Rub over the steelhead.
- Smash the potatoes: pull the tray out; use a spatula or the bottom of a glass to smash each potato to about 1/2-inch thick. Drizzle with 1 Tbsp olive oil and a pinch more salt. Return to oven for 10 minutes to crisp.
- Add the steelhead to the same pan (or a second pan if crowded). Roast at 425°F for 8–12 minutes, depending on thickness, until it flakes easily and the center is just opaque.
- While fish roasts, sauté the greens: heat 1 Tbsp olive oil (and 1 Tbsp butter if using) in a skillet on medium. Add 3 minced garlic cloves and a pinch of red pepper flakes; cook 30 seconds. Add 10 oz sweet baby broccoli (or 1 bunch kale, chopped) + 2 Tbsp water + pinch of salt. Cover 2 minutes, then uncover and toss until bright and tender-crisp, 3–5 minutes. Finish with a squeeze of lemon if you like.
- Plate the crispy smashed potatoes and garlicky greens. Top with the roasted steelhead and spoon any lemony juices over everything.
Health notes: ~750–850 calories per serving (depends on oil/butter). Healthiness: High protein + omega-3s; good fiber if you lean on greens. Keep it lighter by using less oil and skipping extra butter.
Drink pairing: Steelhead loves citrus and herbs—go for zesty whites with enough body to handle the fish’s richness. Pairing styles: Oregon/Washington Pinot Gris (crisp, pear/citrus), Sauvignon Blanc (grapefruit/herbal), or dry Riesling (lime, mineral). Local bottle idea (WA): Chateau Ste. Michelle Dry Riesling (widely available, great with lemony fish) or a WA Pinot Gris from Columbia Valley producers.