Serious Eats: Recipes
Whole Roast Trout with Potatoes and Asparagus
Baby new potatoes, tender asparagus, and trout stuffed with a garden full of lemon thyme and sliced lemons, roasted all together in the oven. Busy yourself for 25 minutes, and the potatoes come out steaming and crisp, the asparagus tender and slightly charred, and the trout perfumed with lemon and thyme and perfectly cooked—just crisp around the edges.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
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