Baked Trout with Chile-Seasoned Sweet Potatoes

Categories: Fish- Seafood

Ingredients

• Sweet potatoes:
• 3 medium sweet potatoes (orange) peeled, sliced 1/2 inch thick
• 2 medium Anaheim chiles, seeded, deveined, cut into 2 1/2 x 1/4 inch wedges
• 2 Tbsp. orange juice
• 1 Tbsp. olive oil
• 1 tsp. grated orange peel
• 1/4 tsp. salt
• 1/4 tsp. pepper
• Trout:
• 4 (8 to 10 oz.) whole boneless trout, heads removed, patted dry
• 1 Tbsp. olive oil
• 1/2 tsp. chili powder, or to taste
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/4 cup chopped fresh parsley

Directions

1. Heat oven to 375 degrees.

2. Toss all sweet potato ingredients in large bowl to coat. Place on small rimmed baking sheet. Bake 20 minutes, gently turn sweet potatoes and chiles. Bake an additional 15 to 20 minutes or until potatoes are tender.

3. Arrange trout over sweet potato mixture. Brush with 1 Tbsp. oil; sprinkle with chili powder 1/4 tsp. salt and 1/8 tsp. pepper. Bake an additional 10 to 20 minutes or until fish just begins to flake. Sprinkle with parsley.

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