Roast Trout and Vegetables with Horseradish Vinaigrette

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I've been making this recipe for about three years now, mostly because it was the only thing I could throw together when my husband showed up with friends on a Thursday. The trout cooks in eighteen minutes while you're roasting vegetables that don't need much attention at all, and the horseradish vinaigrette comes together while everything finishes.

The trick is getting the fish flaky without drying it out — I learned this the hard way after one too many mushy fillets. Keep the oven hot enough to brown the edges but not so high that you're bracing for smoke alarms. A quick whisk of horseradish, lemon juice, and olive oil on top brings everything together with a brightness that makes even simple ingredients taste intentional.

I usually serve this with whatever I have in the fridge — cherry tomatoes, green beans, asparagus all work fine. The vinaigrette keeps well in the jar for a few days if you want to make extra and use it on salads later.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 385

Ingredients Method Nutrition Notes

Ingredients

For the trout:

4 6-ounce skin-on trout fillets, patted dry
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

For the vegetables:

1 pound cherry tomatoes halved if large
8 ounces green beans or asparagus trimmed
1 medium shallot thinly sliced
2 cloves garlic minced
1 tablespoon olive oil

For the horseradish vinaigrette:

3 tablespoons fresh horseradish packed
2 tablespoons lemon juice about 1 lemon
3 tablespoons extra-virgin olive oil
1 small shallot finely minced
Kosher salt and white pepper to taste

Method

Preheat oven to 425°F. Line a large baking sheet with parchment paper.
Toss cherry tomatoes, green beans or asparagus, shallot, garlic, and olive oil on one half of the baking sheet. Spread evenly and season with salt and pepper.
In a small bowl, whisk together horseradish, lemon juice, olive oil, minced shallot, salt, and white pepper until smooth. Set aside.
Season trout fillets generously with salt and pepper on both sides. Place skin-side down on the other half of the baking sheet, leaving space between each fillet.
Roast for 12 minutes, then check the vegetables — they should be tender-crisp. If needed, toss them once to ensure even browning.
After 12 minutes, check trout by inserting a fork into the thickest part; it should flake easily and reach an internal temperature of 135-140°F. The fish is done when opaque throughout but still slightly translucent at the very center.
If vegetables need more time (about 6-8 minutes total), remove the trout from the oven tented with foil while you finish roasting them to your liking.
Transfer fillets to plates, drizzle generously with horseradish vinaigrette, and serve immediately. The skin will be crispy if not disturbed during cooking.

Nutrition

Calories: 385kcalCarbohydrates: 12gProtein: 36gFat: 24gSaturated Fat: 4gCholesterol: 95mgSodium: 420mgPotassium: 890mgFiber: 3gSugar: 5gVitamin A: 18IUVitamin C: 25mgCalcium: 65mgIron: 4mg

Notes

Substitutions: Any white fish like halibut or cod works well. For a creamier vinaigrette, add 1 tablespoon of Dijon mustard.

Storage: Leftover trout keeps for up to 2 days in the refrigerator. The vinaigrette will thicken when cold; whisk with a little water before using again.

Serving suggestions: Pairs beautifully with crusty bread, simple greens tossed in extra vinaigrette, or roasted potatoes.

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