Shellfish Free Pesto-Walnut Trout with Green Beans & Fingerling Potatoes Sheet Pan Dinner
Fresh trout is one of those weeknight heroes that deserves way more attention than it gets, and this sheet pan dinner makes a genuinely compelling case for it. Skin-on fillets roast up beautifully tender and flaky, blanketed in a bright, chunky walnut-basil pesto that you blitz together in the food processor while the fingerling potatoes get a head start in the oven. The whole thing comes together on a single pan — golden, cut-side-down potatoes, blistered green beans, and herb-crusted fish all finishing at the same time with minimal cleanup. That homemade pesto is the real star here: raw walnuts give it a rich, slightly earthy depth that store-bought versions rarely achieve, and a hit of fresh lemon juice keeps everything tasting alive and vibrant. For anyone navigating ocean-based allergens, this recipe is built entirely around freshwater fish and whole, easy-to-verify pantry ingredients — no ambiguity, no hidden seafood derivatives to track down on a label. Serve it straight from the pan with an extra squeeze of lemon and dinner feels effortlessly put-together, even 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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