Whole Roasted Trout with Fennel, Lemon, and Potato

This one is a bit spendy compared to most of our dinners. Of course, if we caught the fish ourselves it would be super frugal. But it is most definitely low-maintenance and tasty.

This is all I did:
1.rubbed the fish inside and out with olive oil and salt
2.stuffed them with lemon slices and fennel fronds
3.surrounded them with quartered, salted, and oiled yukon gold potatoes
4. put it all in the oven at 400 degrees for 30-40min

Classic and satisfying. What's not to love, right? I really had no idea what I was doing. And I put a baby down for a nap in the middle of cooking and kind of forgot about the whole thing. But, when I took it out of the oven I was pleasantly surprised that the potatoes were crispy and golden (as were the lemon and fennel fronds on the top, yeah!) and the fish was not overcooked. This is a sure thing for a busy family.