One-Pan Butterfly Trout with Parmesan Sweet Potato Chips & Green Beans
INGREDIENTS
- 2 Riverence Butterfly Trout fillets
- 2 tablespoons extra virgin olive oil, divided
- Sea salt and fresh ground black pepper, to taste
- 2 teaspoons fresh thyme, chopped
- 2 teaspoons fresh rosemary, chopped
- 2 small sweet potatoes, peeled and thinly sliced
- 8 ounces fresh green beans, cleaned and trimmed
- ¼ cup grated Parmesan, divided
DIRECTIONS
- Preheat oven to 400°. Brush a 9”x13” baking pan with 1 tablespoon of the olive oil.
- Place trout, skin side down, on baking sheet and season with salt and pepper. Sprinkle with thyme and rosemary.
- Place remaining tablespoon of olive oil in a large bowl. Add the sweet potatoes, green beans and toss together, coating with oil evenly. Season with salt and pepper.
- Sprinkle the vegetables with half the Parmesan and add to the sheet pan around the trout, in single layer.
- Bake for 10-15 minutes, turning the vegetables halfway through. The sweet potatoes should begin to crisp, green beans should be crisp tender and trout easily flakes when done.
- Garnish with remaining Parmesan.
