Citric Acid Free Pesto-Walnut Trout with Green Beans & Fingerling Potatoes Sheet Pan Dinner
This sheet pan dinner is the kind of weeknight meal that looks and tastes like you put in way more effort than you actually did. Tender trout fillets get blanketed in a vibrant walnut-basil pesto, roasted alongside crispy fingerling potatoes and blistered green beans — all on a single pan with minimal cleanup. Avoiding citric acid can be tricky with store-bought pestos and pre-marinated fish, which often sneak in preservatives or citric acid as a stabilizer, but this recipe keeps everything clean and straightforward. The pesto comes together in a food processor using just fresh basil, raw walnuts, garlic, olive oil, a pinch of salt, and a squeeze of fresh lemon juice — nothing processed, nothing hidden. Roasting everything together at high heat means the potatoes get golden and caramelized on the cut side while the fish stays moist and flaky under that herby, nutty crust. It's a genuinely satisfying, whole-meal dinner that happens to sidestep the ingredient concerns that make so many convenience foods off-limits. Serve it straight from the pan with optional lemon wedges and let everyone dig in.
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!