Trout Diaries: With Potatoes


Welcome back to the Tuesday Trout Diaries! It’s a series of emails I sent my dad after our Charter Fishing Trip to Duluth last summer. I was trying out approximately one new recipe each week since I’m not in the habit of cooking fish and I wanted to make sure none of our haul went to waste.

Each week, after the diary entry, you’ll see how I adapted the recipe to make it my own and to cook just for me.

In case you missed them, here are the past installments:

And my next email:


Date: 8/17/17
From: Carrie
To: Dad
Subject: Trout Recipe of the Week

I had some potatoes leftover from the farmer market, so I thought I’d give this salmon recipe a try. I halved this recipe, of course, for just one trout filet. I did about 4 oz potato, only about 1.5 Tbsp total of olive oil and that seemed like a lot. I didn’t have an orange on hand, so I just did the lemon juice, but half a lemon seemed like a lot of juice any way. I was right about that because the potatoes actually picked up the lemon flavor, which I didn’t really like; but the fish was cooked perfectly!!!



Here is my adaptation of Easy Salmon and Potato Foil Packets from

Foil-Packet Lake Trout with Potatoes for One

  • 1 small to medium-sized potato (about 4 ounces), sliced thinly
  • 1 to 1.5 tablespoons olive oil
  • 1 trout fillet, about 6 oz
  • 1/2 lemon
  • salt & pepper
  • fresh herbs (optional)


  • Preheat oven to 400 degrees.
  • Place potato slices in a row, overlapping slightly, on a sheet of aluminum foil.
  • Drizzle the potatoes with the half of the olive oil and season with salt and pepper.
  • Place trout fillet atop the potatoes and squeeze juice with half of a lemon on top, finish with the remaining olive oil
  • Top with herbs of your choice, if desired
  • Fold up edges of foil to create a seal so that no steam will escape, but leave a bit of room for the steam to circulate within the packet.
  • Place packet on a baking sheet or in an uncovered casserole dish and back for 25 minutes or until potatoes and fish are cooked through.
  • Cook for approximately 12 to 13 minutes or until fish is cooked through.
  • Be careful when opening your foil packet, as steam will escape.

*I added the herbs to this recipe since the lemon juice seemed to overpower it. I think it would be great with garlic, too!

I could have called this a healthy fish and chips recipe!
Maybe that would have been a little far-fetched.
Do you have a recipe for a healthy version of fish and chips?
Please share!



One response »

  1. Pingback: Trout Diaries: The Final Chapter | Season It Already!

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