Chestnut 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 flaky skin-on trout all roasting together on a single pan. The real star is the homemade walnut pesto, blitzed together in a food processor with fresh basil, garlic, and a bright hit of lemon juice, then spooned generously over each fillet before it goes back into the oven. As the trout roasts, the pesto forms a fragrant, slightly toasty crust that keeps the fish incredibly moist underneath. Because the pesto is made entirely from scratch with simple, whole ingredients, you have complete control over exactly what goes into it — no mystery additives or shared-facility concerns to navigate. The walnuts bring a rich, buttery depth that pairs beautifully with the herbaceous basil without overwhelming the delicate flavor of the trout. Everything comes together at 425°F in a timed, staggered roast so the potatoes get properly golden and the beans stay vibrant rather than turning to mush. Finish with a squeeze of lemon straight from the pan and dinner is genuinely done.
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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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