Go Back
–+ servings
Lemon Butter Sheetpan Baked Trout

Lemon Butter Sheetpan Baked Trout: A Flavorful Family Delight

Experience the vibrant flavors of Lemon Butter Sheetpan Baked Trout, perfect for a healthy and easy weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Trout
  • 4 fillets Rainbow Trout Skin-on Salmon can be substituted if trout isn't available.
  • 2 tablespoons Lemon Juice Always opt for fresh for the best flavor.
  • 1 teaspoon Lemon Zest
  • 2 cloves Garlic Minced, adjust amount to taste.
  • 4 tablespoons Unsalted Butter Can use salted butter, reduce additional salt.
For the Potatoes
  • 1.5 pounds Baby Potatoes Red or Yukon Gold can be used as substitutes.
  • 3 tablespoons Extra-Virgin Olive Oil Any vegetable oil can be used in a pinch.
  • 1 teaspoon Dried Oregano Can swap for any favorite spice mix.
  • 1 teaspoon Paprika
  • 1/2 teaspoon Chili Flakes
For the Veggies
  • 8 ounces French Green Beans (Haricots Verts) Asparagus or broccolini make great alternatives.
  • 2 tablespoons Fresh Parsley For garnishing, any fresh herbs work well.
Optional Garlic Herb Sauce
  • 1/2 cup Sour Cream/Mayo Greek yogurt can be substituted for a lighter option.
  • 1 tablespoon Dijon Mustard Can skip if you want to keep it simple.
  • 1 tablespoon Additional Lemon Juice The more, the merrier!
  • 1 teaspoon Additional Lemon Zest

Equipment

  • Sheet pan
  • mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C). Halve the baby potatoes and toss them in a bowl with olive oil, salt, pepper, and minced garlic. Spread them out in a single layer on a sheet pan and roast for 20-25 minutes or until golden and fork-tender.
  2. Brush the rainbow trout fillets with a mixture of lemon juice, zest, and olive oil. After the potatoes have roasted, scoot them to the sides of the pan and place the trout skin-side down in the center. Top each fillet with a slice of butter and lemon.
  3. Toss the French green beans with olive oil, salt, and pepper. Arrange oiled green beans alongside the trout and potatoes on the sheet pan.
  4. Return the sheet pan to the oven and bake for an additional 15-20 minutes, until the trout reaches an internal temperature of 145°F and the green beans are tender.
  5. While the trout bakes, whisk together sour cream or mayo, Dijon mustard, additional lemon juice, and fresh herbs in a bowl. This serves as a delightful dip.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 400IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

Ensure all ingredients are spaced well on the sheet pan for even cooking.

Tried this recipe?

Let us know how it was!