Grilled Fish Trout Of The Day With Potatoes And String Beans Recipe

Prepare the marinade

In a small bowl whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, minced garlic, thyme leaves, 1.5 tsp sea salt and 1 tsp freshly ground black pepper.

Marinate the trout

Pat the trout dry with paper towels. If using whole trout, score the skin lightly on both sides. Rub the marinade all over the trout (inside the cavity if whole) and let rest at room temperature for 15–20 minutes or refrigerate up to 30 minutes. Bring to room temperature for 15 minutes before grilling if chilled.

Preheat grill

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grill grates or brush the fish with a little oil to prevent sticking.

Grill the trout

Place the trout on the grill. For whole trout: grill 5–7 minutes per side depending on size; for fillets: 3–4 minutes skin-side down, then 2–3 minutes flesh-side down. Cook until opaque and flakey and internal temperature reaches 145°F (63°C). Avoid overcooking. Transfer to a plate and tent with foil to rest 3–5 minutes.

Parboil (optional but recommended)

Place halved baby potatoes in a pot, cover with cold salted water, bring to a simmer and cook 8–10 minutes until just tender but not falling apart. Drain and let steam-dry for 2 minutes.

Season and roast

Toss the parboiled potatoes with 2 tbs olive oil, 0.5 tsp garlic powder, 0.5 tsp smoked paprika, 1 tsp sea salt and 0.5 tsp black pepper. Spread on a rimmed baking sheet in a single layer.

Roast

Roast in a preheated oven at 220°C / 425°F for 20–25 minutes, turning once, until golden and crisp on the edges. If grilling only, you can finish the potatoes in a cast-iron pan over medium-high heat until crisp, about 8–12 minutes.

Blanch

Bring a pot of salted water to a boil. Add the trimmed string beans and blanch 2–3 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

Sauté and finish

In a skillet over medium heat melt 1 tbs butter or warm 1 tbs olive oil. Add the blanched beans, toss for 2–3 minutes to heat through. Add 1 tsp lemon zest, 0.5 tsp sea salt and 0.25 tsp black pepper; toss to combine. Remove from heat.

Plate the dish: divide roasted potatoes and string beans between plates.

Place the rested grilled trout on top or alongside the vegetables. Sprinkle 2 tbs chopped fresh parsley over the trout and veggies.

Serve immediately with lemon wedges for squeezing over the fish.