Lake Trout Bake with Lemon Caper Cream

1. Start the potatoes: Preheat oven to 400°F. Add potatoes to the Rectangular Mold. Drizzle with French Pantry Lemon Oil, season with salt, pepper, and a light sprinkle of French Pantry Lemon & Dill Herb Blend. Roast uncovered 10–15 minutes.
2. Build the bake: Remove mold from oven. Nestle trout among potatoes. Add bell peppers, Campari tomatoes, onion wedges, and green onions. Drizzle lightly with French Pantry Lemon Oil. Season with salt, pepper, French Pantry Lemon & Dill Herb Blend, and French Pantry Roasted Garlic & Chive Herb Blend. Tuck lemon slices around fish. Lay the Medium bonMat loosely over the top.
3. Roast: Roast 30–35 minutes, removing the bonMat for the final 10 minutes. Fish should flake easily; potatoes tender and golden. Reserve 3 tablespoons pan juices for the sauce.
4. Make the sauce: Melt butter over medium-low heat. Add white wine and simmer 30–45 seconds. Lower heat; add heavy cream. Whisk in cream cheese with the Mini Whisk until smooth. Stir in Parmesan until melted. Add capers, lemon juice, black pepper, and reserved pan juices. Remove from heat; fold in parsley. Do not boil.
5. Serve: Serve over lightly dressed romaine and mustard greens, using a small amount of warm sauce as a gentle dressing. Add trout on top, roasted potatoes and vegetables to the side, and spoon extra sauce near the fish.

Chef’s Note

• Lake trout is used here, but this recipe works beautifully with other rich, flaky fish depending on availability.

Fish Variations

• Steelhead trout – closest match; prepare as written
• Arctic char – slightly lighter; reduce roasting time by a few minutes
• Salmon – widely available; choose thick, center-cut fillets