Pork 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 homemade pesto is the real star here: raw walnuts, fresh basil, garlic, and a squeeze of lemon juice come together into something far more vibrant than anything from a jar. Green beans roast right alongside everything else, picking up just enough color at the tips to stay interesting without going limp. Because every component is built from straightforward, whole ingredients — fish, vegetables, olive oil, herbs — there's nothing hidden to worry about, and the dish is naturally free of any cured or processed meat products. A squeeze of lemon over the finished fillets ties the whole pan together with a little brightness. This is the kind of meal that looks impressive enough for company but is honestly easy enough to make on a Tuesday.
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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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