Barley Free Pesto-Walnut Trout with Green Beans & Fingerling Potatoes Sheet Pan Dinner
This sheet pan dinner is the kind of weeknight meal that looks like you spent way more effort than you actually did — golden fingerling potatoes, crisp-tender green beans, and silky trout fillets all roasted together on a single pan. The real star is the homemade walnut pesto, blitzed together in a food processor with fresh basil, garlic, lemon juice, and raw walnuts, then spooned generously over each fillet before it hits the oven. As the trout roasts, the pesto forms a fragrant, slightly toasty crust that keeps the fish moist and packed with flavor. Every component in this recipe is naturally free of barley and grain-based fillers, so there's no need to scrutinize labels or swap anything out — it's straightforwardly clean from start to finish. The staggered roasting method means the potatoes get a proper head start and develop those irresistible golden cut sides before the fish and beans even join the pan. A squeeze of lemon at the table ties everything together and brightens the richness of the walnut pesto beautifully. One pan, minimal cleanup, and a dinner that genuinely delivers.
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Learn more →Ingredients
4 servings
For the sheet pan
- 1 ½ lb fingerling potatoes, halved lengthwise
- 3 tbsp extra-virgin olive oil, divided
- ¾ tsp kosher salt, divided
- ½ tsp black pepper, divided
- 12 oz green beans, trimmed
- 4 trout fillets (about 6 oz each), skin-on
For the pesto
- 1 cup fresh basil leaves, packed
- ½ cup raw walnuts
- 2 cloves garlic
- ¼ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ¼ tsp kosher salt
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Position a rack in the center of the oven and preheat to 425°F (220°C). Line an 18×13-inch rimmed sheet pan with parchment paper or foil.
- 2
Toss the halved fingerling potatoes with 2 tablespoons of the olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper directly on the prepared sheet pan. Arrange cut-side down in a single layer. Roast for 15 minutes, until the cut sides begin to turn golden.
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