20-Minute Dinners
Sheet Pan Trout with Potatoes and Green Beans
An incredibly simple yet elegant all-in-one dinner where tender trout, baby potatoes, and vibrant green beans roast together on a single sheet pan. The Italian dressing infuses everything with zesty herbal notes, while a splash of fresh lemon juice cuts through the richness of the fish. Minimal prep and a quick bake keep the veggies crisp-tender and the trout perfectly juicy, ensuring a foolproof meal packed with wholesome flavors.
Dishday
Recipe overview
- Total time
- 30 min
- Prep
- 10 min
- Cooking
- 20 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- 20-Minute Dinners
Nutrition
per serving
- Calories
- 420 kcal
- Protein
- 28 g
- Fat
- 18 g
- Carbs
- 32 g
- Fiber
- 5 g
Step by step
Method
- 01
Preheat your oven to 200°C
Preheat your oven to 200°C. Thoroughly wash the potatoes and slice them into thin rounds or small wedges to ensure they cook quickly.
- 02
Place the sliced potatoes and green beans on a baking sheet l…
Place the sliced potatoes and green beans on a baking sheet lined with parchment paper. Drizzle with half of the Italian dressing, season with salt and pepper, and toss well to coat.
- 03
Roast the seasoned vegetables in the preheated oven for 10 mi…
Roast the seasoned vegetables in the preheated oven for 10 minutes until the potatoes start to soften and turn slightly translucent at the edges.
- 04
While the vegetables par-bake, prepare the fish
While the vegetables par-bake, prepare the fish: cut the trout fillet into portion-sized pieces and pat them dry with paper towels.
- 05
Carefully slide out the baking sheet, push the vegetables to…
Carefully slide out the baking sheet, push the vegetables to the sides, and place the trout pieces in the center. Drizzle with the remaining dressing and top with lemon slices.
- 06
Return to the oven for another 10 minutes
Return to the oven for another 10 minutes. The trout is done when the flesh turns opaque, light pink, and flakes easily with a fork.
Dishday
Useful advice
Cooking tip
Slice the potatoes as thinly as possible so they cook at the exact same rate as the delicate trout fillets.
How to serve
Serve directly from the sheet pan for a cozy, rustic feel, garnished with fresh lemon wedges.
How to store
Store any leftovers in an airtight container in the fridge for up to 24 hours. Reheat gently in the oven.
Note
You can use a store-bought Italian vinaigrette or quickly whisk olive oil, red wine vinegar, and dried herbs together.
