Caffeine 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 hours in the kitchen but comes together with minimal effort and one pan to clean. Tender trout fillets get blanketed in a vibrant, homemade walnut-basil pesto that's bright with lemon and just garlicky enough to make the whole kitchen smell incredible. The fingerling potatoes roast cut-side down until golden and crispy, while the green beans stay tender with just a little char at the tips — everything finishing together in perfect harmony. Because the pesto is made entirely from scratch with fresh basil, raw walnuts, garlic, lemon juice, and olive oil, you know exactly what's going into it — no hidden additives or mystery ingredients to second-guess. For anyone avoiding stimulants, this recipe is naturally free of coffee, tea, chocolate, and any other common sources of concern, relying instead on wholesome produce, fish, and heart-healthy fats. A squeeze of fresh lemon over the top right before serving ties everything together and makes the flavors pop. It's a complete, satisfying dinner that feels special enough for company but easy enough for any night of the week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!