• Adjust racks to top and middle positions and preheat oven to 425 degrees. Bring garlic herb butter to room temperature. Wash and dry produce. • Slice potatoes into 1/4-inch-thick rounds (no need to peel). Trim green beans if necessary. Trim and thinly slice scallions, separating whites from greens. Roughly chop pistachios. Zest and quarter lemon.

• Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 18-20 minutes.

• While potatoes roast, pat trout* dry with paper towels; season with a big pinch of salt and pepper. • Place trout, skin sides down, on one side of a second lightly oiled baking sheet. Spread tops with red pepper jam. • Toss green beans and scallion whites on empty side of sheet with half the garlic herb butter, salt, and pepper (it’s OK if the butter is chunky, it’ll melt and coat the veggies as they cook). • Roast on top rack until trout is cooked through and green beans are browned and tender, 10-12 minutes.

• Meanwhile, in a small bowl, combine pistachios, scallion greens, 1 TBSP olive oil (2 TBSP for 4 servings), juice from one lemon wedge (two wedges for 4), a pinch of salt, and as much lemon zest as you like. Set aside until ready to serve.

• Once potatoes are done, carefully transfer to a medium bowl. Add remaining garlic herb butter and toss to coat.

• Divide potato rounds, trout, and green beans between plates. Top trout with gremolata; serve with remaining lemon wedges on the side. Trout is fully cooked when internal temperature reaches 145°.