Chicken Free Pesto-Walnut Trout with Green Beans & Fingerling Potatoes Sheet Pan Dinner
Sheet pan dinners are the weeknight hero you didn't know you needed, and this one delivers serious flavor with minimal cleanup. Tender trout fillets get blanketed in a bright, chunky walnut-basil pesto that you blitz together in the food processor while the fingerling potatoes are already getting golden in the oven — the timing practically does the work for you. The walnuts give the pesto a rich, earthy depth that pairs beautifully with the mild, flaky fish, while crisp-tender green beans round out the whole meal right on the same pan. Everything roasts together at 425°F, so the potatoes caramelize on their cut sides, the beans pick up a little color at the tips, and the pesto forms a gorgeous, fragrant crust on top of each fillet. A squeeze of fresh lemon at the end ties it all together and cuts through the richness in the best possible way. This is the kind of dinner that looks like you put in a lot more effort than you actually did, and every single ingredient on that pan earns its place.
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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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