Lago Blanco is a clear lake in Tierra del Fuego, and this recipe takes inspiration from the region’s fresh Patagonian trout and simple outdoor cooking. Trout is roasted with lemon, herbs, and potatoes until tender, making a straightforward meal that works with either fresh lake trout or good-quality farmed trout.
Ingredients
- 1½ lb (680 g) trout fillets, skin on, pin bones removed
- 1 lb (450 g) small waxy potatoes, halved or quartered to make evenly sized pieces
- 3 tbsp (45 ml) olive oil, divided
- 1 medium yellow onion, about 6 oz (170 g), thinly sliced
- 1 lemon, thinly sliced, plus 1 tbsp (15 ml) juice
- 2 garlic cloves, finely chopped
- 1 tsp (2 g) dried oregano, or 1 tbsp (3 g) chopped fresh oregano
- ½ tsp (1 g) smoked paprika
- ¾ tsp fine salt (about 4 g), plus more to taste
- ¼ tsp ground black pepper (about 0.5 g)
- 2 tbsp (8 g) chopped fresh parsley
- 2 tbsp (30 ml) water, if needed for the roasting pan
Instructions
- Heat the oven to 425°F (220°C). Pat the trout dry and check for pin bones by running your fingers gently along the flesh; pull out any you find with clean tweezers. If using frozen fish, thaw it safely in the refrigerator and dry it well before cooking.
- Put the potatoes and onion in a roasting pan or rimmed baking sheet. Add 2 tbsp (30 ml) olive oil, garlic, oregano, paprika, ½ tsp salt, and the pepper. Toss until coated, then spread into a single layer. Roast for 20 minutes, turning the potatoes once about halfway through, until they are beginning to brown and are nearly tender.
- Meanwhile, season both sides of the trout with the remaining ¼ tsp salt. Arrange the lemon slices among the potatoes and onion. If the pan looks dry or the vegetables are sticking, pour in 2 tbsp (30 ml) water.
- Move the vegetables to the sides of the pan and set the trout skin-side down in the center. Drizzle the fish with the remaining 1 tbsp (15 ml) olive oil and the lemon juice. Return the pan to the oven and roast for 10–15 minutes, depending on the thickness of the fillets.
- Check the thickest part of each fillet with an instant-read food thermometer. The USDA FSIS safe minimum internal temperature for fish is 145°F (63°C); the flesh should also look opaque and separate easily with a fork. If it has not reached temperature, continue roasting in 2-minute increments and check again.
- Take the pan out of the oven and let the fish rest for 3 minutes. Scatter parsley over the fish and potatoes, taste the vegetables, and add a little more salt or lemon if needed. Serve promptly.
Tips
- Choose the right fish: Patagonian or other locally caught trout suits the regional inspiration, but it is not essential. Rainbow trout is a practical substitute; salmon also works, though its richer flavor and thicker portions may need a few extra minutes.
- Keep the fillets evenly sized: If one piece is much thinner than the others, check it early and remove it when it reaches 145°F (63°C) so it does not dry out while thicker fish finishes.
- Give the potatoes a head start: Adding raw potatoes at the same time as the fish can leave them hard when the fish is already done. Cut them into similar-sized pieces and roast them first as directed.
- Use fresh herbs when available: Fresh oregano can replace dried oregano in the listed quantity. If oregano is unavailable, thyme is a good substitute; it shifts the aroma slightly but keeps the dish savory and herb-forward.
Serving Suggestions
Serve the trout straight from the roasting pan with the potatoes, onion, and softened lemon slices. A crisp green salad dressed with lemon and olive oil balances the warm roasted vegetables. For a more substantial table, add crusty bread to catch the juices or serve a bowl of steamed green beans alongside. A spoonful of plain yogurt mixed with chopped parsley and a squeeze of lemon is a simple, nontraditional accompaniment if you would like a cool contrast.
Variations
Use a whole trout: A cleaned trout of about 1½–2 lb (680–900 g) can replace the fillets. Roast the potatoes for 20 minutes first, then place the fish on top and roast until the thickest part of the flesh reaches 145°F (63°C), checking near the backbone. Cooking time will vary with the fish’s thickness.
Add a wine-free pan sauce: Once the fish is cooked, lift it and the vegetables onto a serving platter. Stir ¼ cup (60 ml) warm water into the roasting pan and scrape up the browned bits; spoon the juices over the fish. The pan sauce is intentionally simple and keeps the lemon and trout flavors in focus.
Make it with other vegetables: Replace up to half the potatoes with 1½ cups (180 g) sliced bell pepper or zucchini. Add zucchini only with the fish, since it cooks faster than potatoes. Bell pepper can go in with the potatoes.
Use dried herbs carefully: If parsley is unavailable, finish with 1 tbsp (2 g) chopped dill or chives. Their flavors differ from parsley but suit trout and lemon. Avoid adding delicate fresh herbs at the start of roasting, when they can lose their aroma.
Storage and Reheating
Refrigerate leftover fish and vegetables within 2 hours of cooking, in a covered shallow container. They keep for 3–4 days in a refrigerator at 40°F (4°C) or colder. For longer storage, freeze promptly in an airtight, freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating. Freezing may soften the potatoes and make the fish a little less delicate.
Reheat only the portion you plan to eat, covered, in a 300°F (150°C) oven until the center reaches 165°F (74°C), checking with a food thermometer. A microwave also works: cover the fish loosely and heat in short bursts, turning or rearranging the potatoes as needed, until leftovers reach 165°F (74°C). Reheating can dry out trout, so avoid prolonged high heat. Do not leave cooked fish at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Is Lago Blanco trout required for this recipe?
No. The recipe is inspired by Tierra del Fuego and Lago Blanco, but it does not require fish caught in the lake. Use fresh trout from a reputable fish counter, or choose farmed rainbow trout if locally caught fish is unavailable.
Can I cook this with frozen trout?
Yes. Thaw it in the refrigerator, not on the counter, and pat it thoroughly dry before seasoning. If you need to cook fish from frozen, follow the package directions and expect a longer cooking time; verify that the center reaches 145°F (63°C).
How can I tell when trout is done?
The most reliable check is a food thermometer inserted into the thickest portion, which should read 145°F (63°C). Properly cooked trout is opaque and flakes apart easily, but appearance alone is less reliable than temperature.
Can I prepare the vegetables ahead?
You can cut the potatoes and onion up to a day ahead and refrigerate them in a covered container. Keep the fish chilled separately and season it just before roasting. Do not leave either ingredient at room temperature while waiting.
Can I make this without potatoes?
Yes. Roast sliced carrots or fennel in their place, allowing extra time if the pieces are thick. The main requirement is that the vegetables are nearly tender before the trout goes into the oven, so the fish does not overcook while they finish.
What if I do not have a roasting pan?
A rimmed baking sheet works well. Use parchment if desired, but avoid an unlined flat sheet because liquid from the fish and lemon can run off. Make sure the vegetables are spread out rather than piled up so they roast instead of steam.
Related
- Mexican Dried Fruit Candy with Chile and Lime
- Coles 2L Orange Juice: Easy Orange Ice Pops
- Kids Drink Bottles at Coles: What to Look For
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).