Lemon-Dill Sheet Pan Trout with Roasted Potatoes and Broccoli

This sheet pan dinner brings together tender steelhead trout, crispy fingerling potatoes and roasted broccoli in one effortless meal. The trout is seasoned with fresh lemon and dill, then topped with butter for richness as it bakes to flaky perfection.

Roasting everything on two sheets means minimal cleanup and maximum flavor. A final squeeze of lemon brightens each bite, making this dish perfect for both busy weeknights and special occasions.

Log in to save recipes and build weekly shopping lists.

Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in the middle and top positions. Wash and dry produce. Halve fingerling potatoes lengthwise. On a baking sheet, toss potatoes with a drizzle of oil, salt and pepper. Roast on the middle rack until browned and tender, 20-25 minutes.
2. Meanwhile, cut broccoli into bite-size pieces. Pick and roughly chop dill fronds. Zest the lemon, then quarter it.
3. On a second baking sheet, toss broccoli with a drizzle of oil, salt and pepper and arrange on one side. Pat trout dry with paper towels. In a large bowl, combine trout with a drizzle of oil, dill, lemon zest, juice from two lemon wedges, salt and pepper. Rub to coat. Place trout skin-side down on the empty side of the sheet. Top each fillet with 1 tablespoon butter. Roast on the top rack for 10-12 minutes.
4. Remove the sheet from the oven. Transfer trout to a plate and tent with foil to keep warm. Return broccoli to the oven and continue roasting until browned and tender, 3-5 minutes more.
5. Divide trout, potatoes and broccoli among plates. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use frozen trout for this recipe?

Yes, but thaw it completely in the refrigerator and pat dry before seasoning to avoid excess moisture.

What can I substitute for fingerling potatoes?

Small Yukon Gold or red potatoes, halved or quartered, work well. Adjust roasting time as needed.

How do I know when the trout is done?

The fish should flake easily with a fork and reach an internal temperature of 145°F.