Lemon-Herb baked trout with Crispy Potatoes - Ready in 45!

Ingredients

• 4 (6-8 ounce) trout fillets
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice, plus lemon wedges for serving
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch cubes
• 1 teaspoon dried rosemary
• Optional: 1 red onion, thinly sliced