🍋 Lemon Sheet Pan Baked Trout – A Refreshingly Easy Dinner

Hello, Kristine here again! If you’ve been following my blog, you know I love recipes that strike the perfect balance between ease and elegance. This Lemon Sheet Pan Baked Trout is one of those treasures. It’s the kind of dish that feels gourmet but requires zero fancy skills. With minimal prep, simple ingredients, and wholesome nourishment, it’s a go-to for everything from casual weeknights to laid-back weekend lunches.

Whether you’re cooking for one, two, or a whole family, this sheet pan dinner simplifies your life while delivering restaurant-worthy flavor. You’re going to love how bright and zesty this trout turns out—plus, the roasted vegetables on the side are a complete meal in themselves. Ready to dive in?

✨ Why This Recipe Works

Let’s break down why this dish is a weeknight (and meal-prep!) hero:

• One-pan meal: No juggling multiple dishes or sauces. Veggies and fish roast together.

• Quick cooking time: From prep to plate in about 30 minutes.

• Healthy and light: High in protein, low in carbs, and packed with vitamins.

• Minimal cleanup: Parchment paper is your best friend here.

• Customizable: Use any fresh vegetables you love or whatever’s in season.

🧾 Ingredients You’ll Need

For the Trout:

• 2 whole rainbow trout, cleaned and butterflied (or 4 trout fillets with skin)

• 2 tbsp extra virgin olive oil

• 1 lemon, thinly sliced

• 3 cloves garlic, minced

• 2 tsp fresh thyme leaves (or 1 tsp dried thyme)

• Salt and freshly ground black pepper, to taste

For the Vegetables:

• 1 cup baby potatoes, halved

• 1 zucchini, sliced into rounds

• 1 red bell pepper, julienned

• 1 small red onion, cut into wedges

• 1 tbsp olive oil

• 1 tsp dried oregano

• Salt and pepper, to taste

Optional for Garnish:

• Fresh parsley, chopped

• Extra lemon wedges

• Dill or microgreens (for presentation)

🥣 Step-by-Step Instructions

🔪 Step 1: Prep the Oven and Veggies

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper. In a mixing bowl, combine all the vegetables: halved baby potatoes, sliced zucchini, red bell pepper, and onion. Drizzle with olive oil, then season with salt, pepper, and oregano. Toss well to coat.

Spread them on the sheet pan in a single layer, leaving space in the center for the fish. Roast for 15 minutes to give the potatoes a head start.

🔁 Tip: If you’re short on time, you can microwave the potatoes for 4–5 minutes before roasting to soften them.

🐟 Step 2: Prepare the Trout

While the veggies are roasting, prepare your trout. Rinse and pat dry with paper towels. If you’re using whole butterflied trout, open them up like a book. Rub both sides (and inside the cavity if whole) with olive oil, garlic, thyme, salt, and pepper. Lay thin slices of lemon inside each trout or directly on top if using fillets.

💡 Pro Tip: The lemon not only adds flavor but also helps neutralize any “fishy” taste.

🍽️ Step 3: Add Trout to Pan

Remove the partially roasted veggies from the oven. Carefully shift the vegetables to the edges of the pan and place the trout in the center. Return the pan to the oven and roast everything for 12–15 minutes, depending on the thickness of your fish.

You’ll know the trout is done when it’s opaque and flakes easily with a fork.

🌿 Step 4: Plate and Garnish

Transfer the roasted trout and vegetables onto plates. Sprinkle fresh parsley on top and serve with lemon wedges. For an elevated touch, garnish with fresh dill or microgreens.

Serve hot with a glass of crisp white wine like Sauvignon Blanc, or for lunch—pair with sparkling water infused with lemon or cucumber slices.

🧑‍🍳 Recipe Tips & Tricks

• Crispier skin: Broil the trout for the last 2–3 minutes for crispy skin.

• Whole trout vs fillets: Whole trout adds more flavor due to the bones but fillets cook faster.

• Batch cooking: Cook 4 trout at once and refrigerate leftovers for meal prep.