This sheet pan dinner brings together tender steelhead trout seasoned with fresh lemon and dill, roasted alongside crispy fingerling potatoes and broccoli. It’s a complete meal that feels special enough for company but simple enough for a weeknight.
The trout is coated with lemon zest, dill and a squeeze of lemon juice, then topped with butter before roasting. The result is flaky, flavorful fish paired with perfectly roasted vegetables. A final squeeze of fresh lemon brightens every bite.
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Recipe details
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Ingredients
Instructions
- Preheat oven to 425°F with racks in the middle and top positions. Wash and dry produce. Halve potatoes lengthwise. Toss potatoes on a baking sheet with a drizzle of oil, salt and pepper. Roast on middle rack until browned and tender, 20-25 minutes.
- Meanwhile, cut broccoli into bite-size pieces. Pick and roughly chop dill fronds. Zest the lemon, then cut it into quarters.
- Toss broccoli on one side of a second baking sheet with a drizzle of oil, salt and pepper. Pat trout dry with paper towels. In a large bowl, combine trout with a drizzle of oil, chopped 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 top rack for 10-12 minutes.
- Remove sheet from oven. Transfer trout to a plate and tent with foil to keep warm. Continue roasting broccoli until browned and tender, 3-5 minutes more.
- Divide trout, potatoes and broccoli between plates. Serve with remaining lemon wedges.
Recipe Tips
For even cooking, cut potatoes into uniform halves.
Pat the trout dry to ensure a crispy skin.
Don’t overcrowd the baking sheet; use two sheets if needed.
FAQ
Can I use a different type of fish?
Yes, salmon or arctic char work well as substitutes for steelhead trout.
How do I know when the trout is done?
The trout is cooked when it flakes easily with a fork and reaches an internal temperature of 145°F.
Can I prepare this meal ahead of time?
You can prep the vegetables and season the fish up to a day in advance, but roast just before serving for best results.
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