fish · oven · one-tray · ~60 min
Roast Trout with Beetroot, Caraway Potatoes & Horseradish Yogurt
One-tray dinner: caraway-roasted beetroot and potatoes, trout baked on top for the last 10 minutes, with a sharp horseradish-dill yogurt.
| kcal | Protein | Carbs | Fat | |
|---|---|---|---|---|
| Matthias | 1260 | 92 g | 97 g | 57 g |
| Partner | 650 | 57 g | 42 g | 28 g |
Ingredients for 2
Method
Prep the tray 10 min
Heat the oven to 220 °C (200 °C fan). Toss the potatoes and beetroot with 1.5 tbsp olive oil, the caraway and 1 tsp salt. Spread on a large lined tray, keeping the beetroot to one side so it doesn't stain the potatoes.
Roast the vegetables 40 min
Roast for 40 min, turning everything once at the 20-min mark, until the potatoes are golden and a knife slides easily into the beetroot.
Make the horseradish yogurt 5 min
While the veg roast, mix the yogurt with the horseradish, the zest of half the lemon, 1 tbsp lemon juice, half the dill (chopped) and a pinch of salt. Chill until serving.
Bake the trout 10 min
Pat the trout dry, brush with the remaining ½ tbsp olive oil and season with the remaining ½ tsp salt and pepper. Nestle the fillets skin-side down between the vegetables and bake 8–10 min until the flesh flakes and is opaque all the way through.
Plate and split
Matthias: ≈360 g trout, about three-quarters of the potatoes and 60% of the beetroot, plus ≈120 g of the horseradish yogurt. Partner: ≈240 g trout, the remaining veg and ≈50 g yogurt. Finish with the rest of the dill and lemon wedges.