Herb-Roasted Trout with Sweet
Sweet Potato Frites
In small bowl, stir together parsley, oregano, sage, lemon rind, oil, salt and pepper. Place fish fillets, skin side down, on parchment paper-lined rimmed baking sheet. Press parsley mixture onto fillets.
Roast in top third of 450°F oven until fish flakes easily when tested with fork, about 10 minutes. Serve with Sweet Potato Frites and lemon wedges.
Scrub potatoes. Cut each in half lengthwise; cut each half into 3 wedges. (If long, cut in half crosswise.) In bowl, toss potatoes with oil, thyme, salt and pepper. Arrange on foil-lined rimmed baking sheet. Bake in 400°F oven, turning once, until tender inside and crisp outside, about 40 minutes.