Rainbow Trout Fillet with Potatoes and Carrots

Suman Hoque shares a rustic and diecious recipe using trout, potatoes, and carrots. 


  • trout fillet
  • olive oil
  • salt
  • pepper
  • 1/4 tsp. numeric
  • Purple potatoes, sliced and cooked (or yukon gold potatoes)
  • Carrots, sliced and cooked
  • 1 Tbsp. butter
  • 1/2 cup fish stock
  • 1/2 lemon, juiced


Preheat oven to 350 degrees. 

Season trout fillet with a pinch of turmeric, salt, and pepper. Add 2 Tbsp of olive oil to a skillet set to medium heat, and sear fish until skin is crispy and golden brown. 

In a cast iron skillet (or other baking dish), add your cooked potatoes, cooked carrots, fish stock, and butter. Once fish is done cooking, transfer the fillet to the cast iron skillet and bake at 350 degrees for 15 minutes until everything is heated through. Remove from oven, and add a squeeze of lemon juice.

Serve and enjoy!

Trout with Potatoes

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