MSG Free Balsamic-Rosemary Trout with Green Beans & Fingerling Potatoes
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Learn more →Ingredients
4 servings
For the vegetables
- 1 lb fingerling potatoes, halved lengthwise
- 3 tbsp extra-virgin olive oil, divided
- ¾ tsp kosher salt, divided
- ½ tsp black pepper, divided
- 12 oz green beans, trimmed
For the glaze
- 2 tbsp balsamic vinegar
- 1 tbsp extra-virgin olive oil
- 1 tbsp honey
- 1 tbsp fresh rosemary, finely chopped
- 2 garlic cloves, minced
- ¼ tsp red pepper flakes
For the trout
- 4 trout fillets (about 6 oz each), skin-on
For serving
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the halved fingerling potatoes cut-side down on a large rimmed 18×13-inch sheet pan. Drizzle with 2 tablespoons of the olive oil and season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, then toss to coat and spread in a single layer. Roast for 15 minutes, until the potatoes are beginning to turn golden at the edges.
- 2
While the potatoes roast, whisk together the balsamic vinegar, 1 tablespoon olive oil, honey, rosemary, garlic, and red pepper flakes in a small bowl until combined. Set aside.
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