roasted trout with lime-dill butter + roasted potatoes
The lime slices impart a wonderful perfume to the trout but they don’t taste great, so warn your guest not to eat them.
2 12-ounce rainbow trout, boned (head and tail intact)
1 lime, thinly sliced
1 bunch fresh dill
Kosher salt, to taste
Freshly ground black pepper, to taste
1 pound small red potatoes, larger ones cut into wedges
4 tablespoons unsalted butter, divided
4 cloves garlic, sliced
Juice of 1 lime
1 tablespoon water
Line belly cavity of each trout with equal amounts of lime slices and a few sprigs of dill. Reserve remaining dill. Season outside of each fish with salt and pepper.
Place potatoes in a medium saucepan with enough cold water to barely cover them. Add 1 tablespoon salt and bring to a boil. Immediately drain and allow potatoes to cool/dry for a few minutes.
Preheat oven to 500°F.
In a large cast iron pan, heat 2 tablespoons butter and garlic over high heat. Once butter has melted and garlic begins to brown, add potatoes and toss to coat. Allow potatoes to sear in pan until they begin to brown on one side.
Shake pan so potatoes are in a single layer. Place stuffed trout on top of potatoes and transfer to oven. Roast until trout is cooked through, about 12 minutes. Check trout for doneness by gently lifting belly flap to reveal meat. If it is an even color throughout, it’s done.
Make lime butter. Chop remaining dill. In a saucepan, add lime juice and water and bring to a boil. Remove from heat and add remaining 2 tablespoons butter, swirling pan until incorporated. Season with salt and add dill.
Arrange trout on serving platters, dividing potatoes around each one. Spoon dill sauce over top of each and serve warm.