3-4medium potatoes, sliced about 1/4-inch (5-mm) thick
1shallot, thinly sliced
Kosher salt
freshly ground black pepper
Bunch of fresh thyme sprigs, divided
10Castelvetrano olives, pitted and sliced in halfor any briny olive of choice
1 large rainbow trout, cleaned and de-boned, with head and tail on
1organic lemon, sliced in rounds (about 1/4-inch [5-mm] thick)
1/2cupdry white winerecommended: Sauvignon Blanc
Instructions
Preheat the oven to 400 F. (204 C.).
In a small bowl add the dried Italian herbs and 1 tablespoon (15 ml) of olive oil. Stir together to incorporate well. Mixture will be somewhat thick and pasty. Set aside.
Line a large baking sheet with parchment paper. Add the potato slices and shallots and season well with salt and pepper. Drizzle with 3 tablespoons (45 ml) of olive oil and use clean hands to toss everything together, making sure to coat all of the potatoes well. Arrange the potato slices in a single layer, it is fine if they slightly overlap. Add the sliced olives and a few sprigs of fresh thyme, saving some thyme for stuffing the fish.
Roast the potatoes and olives for 20 minutes, they should be lightly golden and crisp around the edges (they’ll continue to cook longer with the trout).
While the potatoes roast, prepare the fish. On a clean work surface, pat the trout dry. Season the inside evenly with salt and pepper. Using a cooking brush or the back of a spoon, brush the Italian herb mixture evenly inside the trout. Lay the lemon slices inside the trout and stuff with the remaining thyme leaves (or the desired amount). To help lift the fish later, use kitchen twine to secure the fish or have two spatulas handy. Set aside.
Once the potatoes are ready, pull the pan out of the oven and lower the heat to 350 F (177 C.).
Carefully lift the trout and place it on top of the potatoes, brush the trout lightly with olive oil. Return the pan to the oven and continue to roast for 20 minutes. Remove the pan from the oven and pour the white wine over the trout and potatoes as evenly as possible. Continue to roast for 20 minutes more, or until the trout is fully cooked. Let the trout rest for 10 minutes before serving.
Notes
If you prefer the olives to be less roasted, consider adding them to the pan at the time the trout is added and not before.Also consider adding cherry tomatoes, when in season, at the same time the trout is added to the pan.