Pescatarian Pesto-Walnut Trout with Green Beans & Fingerling Potatoes Sheet Pan Dinner
Sheet pan dinners don't get much more satisfying than this — crispy-edged fingerling potatoes, blistered green beans, and tender trout fillets all coming together on one pan with minimal cleanup. The real star is the homemade walnut pesto, blitzed together in a food processor with fresh basil, garlic, lemon juice, and raw walnuts, then spooned generously over each fillet before it hits the oven. As the trout roasts, the pesto forms a fragrant, slightly toasty crust that keeps the fish moist and packed with flavor. Trout is a fantastic choice here — it cooks quickly, flakes beautifully, and absorbs the herby, nutty pesto in a way that feels genuinely restaurant-worthy. The staggered roasting method means the potatoes get a head start on caramelizing before the fish and green beans join the pan, so everything finishes at the same time without anything going soggy or overdone. A squeeze of lemon at the end brightens the whole dish and cuts through the richness of the olive oil and walnuts. It's the kind of weeknight dinner that looks impressive enough to serve to guests but is honestly effortless to pull off.
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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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