1hr 30min · 4 servings • 1 lb. Baby potatoes, halved • 4 (5-6-oz.) skin-on rainbow trout fillets • 4 tablespoons extra-virgin olive oil • 2 teaspoons minced garlic, divided • 1 teaspoon dried oregano or thyme • ½ teaspoon paprika • ¼ teaspoon Chili flakes • 4 teaspoons butter, divided • 8-oz. French green beans (haricots verts), trimmed • 2 teaspoons lemon zest, divided • 1 lemon - halved and one half sliced • Fresh parsley chopped for garnish