Celery 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 tried way harder than you actually did. Tender trout fillets get blanketed in a vibrant homemade walnut-basil pesto, roasted alongside crispy fingerling potatoes and blistered green beans — all on a single pan, all at once. The pesto comes together in a food processor in under a minute, with fresh basil, raw walnuts, garlic, lemon juice, and olive oil creating a bright, nutty crust that keeps the fish incredibly moist as it roasts. Because everything here is built from whole, straightforward ingredients, there's no need to scrutinize labels for hidden additives or worry about what's lurking in a store-bought sauce. The fingerlings go in first to get a head start on caramelizing, then the beans and fish join the party so everything finishes at the same time — genuinely smart cooking with minimal cleanup. A squeeze of lemon over the top right before serving pulls the whole thing together with a little extra brightness.
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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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