This Lemony Sheet-pan Trout Recipe with Potatoes & Veggies with Garlic Herb Sauce is a full meal with crispy roast potatoes, tender green beans, and delicious trout. Oven baked trout doesn’t need to be complex – sheet pan recipes like this one are perfect for a midweek meal and this one is flavorful enough for a dinner party. Its naturally a gluten-free dinner with a side dish built right in thanks to the crispy edged roasted potatoes and green beans. The garlic lemon butter flavours trickle down from the trout to the veggies adding so much flavor to every element of this meal. Top it off with a very tasty creamy lemony garlic herb sauce that you can dollop over the salmon or dip those golden buttery potatoes into – my favourite way to enjoy it. Its a great way to get in a serving of protein and heart-healthy Omega-3 fatty acids. Everyone in your family will love this dish for the flavor and you’ll love it for its ease of cooking and clean up.
Baked Trout Recipe Ingredients
- Baby potatoes – or new potatoes halved or feel free to use red potatoes or Yukon Gold potatoes but chopped into smaller pieces – usually I will have to quarter my red or Yukon golds
- Rainbow Trout Skin-on filets – salmon is a good substitute if yo do not have any trout
- Extra-virgin olive oil – or any vegetable oil you prefer
- Garlic – feel free to use less or more according to taste and you can use dried ground garlic in a pinch too
- Spices – dried oregano, ground paprika, and chili flakes or you can use dried thyme and cayenne or chili powder or if you have a preferred spice blend use that instead
- Butter – unsalted preferred so you can control amount of salt added to recipe
- French Green Beans (haricots verts) – French green beans are thinner than regular green beans and cook faster so I prefer them in this recipe but can be substituted with sliced asparagus or even sliced broccolini
- Lemon Juice & Zest – freshly squeezed lemon juice is always best and fresh lemon zest as well
- Fresh Parsley – chopped for garnish (or any fresh herbs) chopped fresh herbs are the perfect garnish
For the Garlic Herb Sauce you will need: sour cream or mayo, dijon mustard, garlic, fresh herbs, lemon juice and zest
How to Make This Sheet Pan Baked Trout Recipe:
Sheetpan meals are easy but the key to a successful sheet pan meal is to get every component to cook for the right amount of time so that the rest of the ingredients don’t over cook. I tried to make this recipe as simple and striaght forward as possible with minimal extra steps so that you can get this from raw ingredients to plated in no time and with little fuss. That being said there’s an order of what goes in the oven first so here are the very simple steps in making this delicious Sheetpan trout and veggies meal:
- Start with the POTATOES: Toss them with salt, pepper, olive oil and minced garlic and roast alone as they need the longest baking time of the three components. 20-25 min then remove Sheetpan from oven and push potatoes to the one side of the Sheetpan
- Then Prepare the TROUT: Whisk together the marinade and brush or drizzle it over the trout. Carefully place trout in the middle of the hot sheet pan. Place a pat of butter over each fillet along with a small slice of lemon.
- Prepare the GREEN BEANS: Toss the green beans with olive oil, salt and pepper and place them on the other side of the trout and potatoes, drizzling any remaining oil on them. Place reamaining lemon slices around the potatoes and green beans and bake until trout is finished cooking and green beans are tender with some browned edges
- Prepare the Herb & Garlic SAUCE: This is optional but I love it dolloped over the salmon or for a dipping sauce for the potatoes. Its tangy and creamy and herby and delicious – simply whisk all the ingredients for it together and its good to go.
What to Serve With Baked Trout:
The beauty of this recipe is that you don’t need to serve anything with it; it’s an all-in-one meal! But we’ll often throw together a simple green salad tossed with our favourite dressing. Enjoy!
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