Sheet Pan Crispy Pesto Trout

with Sweet Potatoes, Broccoli & Radishes

with Steelhead Trout

35 min

For this simple sheet pan recipe, rich trout is coated with a sauce of vibrant pesto and creamy mayonnaise, topped with a sprinkle of breadcrumbs, then baked to achieve a crispy, flavorful crust.

Details

For this simple sheet pan recipe, rich trout is coated with a sauce of vibrant pesto and creamy mayonnaise, topped with a sprinkle of breadcrumbs, then baked to achieve a crispy, flavorful crust.

Nutrition

770 Cal/serving

See details

Ingredients

2 each

Skin-On Steelhead Trout Fillets

8 oz

Sweet Potato

2 tbsp

Mayonnaise

1 each

Lemon

3 oz

Radishes

8 oz

Broccoli Florets

¼ cup

Panko Breadcrumbs

3 tbsp

Basil Pesto

½ tbsp

Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

Note: Measurements are for 2 serving recipes.

Instructions

1 OF 4

step 1

Prepare & roast the vegetables

Preheat the oven to 450°F. Wash and dry the fresh produce. Line two sheet pans with foil. Quarter the radishes lengthwise. Large dice the sweet potato(es). Transfer the quartered radishes, diced sweet potato(es), and broccoli florets to one sheet pan; drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat; arrange in an even layer. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Instructions

step 1

Prepare & roast the vegetables

step 2

Coat the fish

Meanwhile, lightly coat the center of the remaining sheet pan with oil. In a bowl, combine the pesto and mayonnaise. Pat the fish dry with paper towels; season with salt and pepper on both sides. Place on the oiled portion of the sheet pan, skin side down. Evenly top with half the pesto mayo (avoiding any contact between the raw fish and remaining pesto mayo) and breadcrumbs (pressing gently to adhere). Season with salt and pepper; drizzle with olive oil.

step 3

Roast the fish

Roast the coated fish 10 to 15 minutes, or until the breadcrumbs are lightly browned and the fish is cooked through. Remove from the oven.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

step 4

Finish & serve your dish

Meanwhile, quarter and deseed the lemon(s). To the bowl of remaining pesto mayo, add the juice of 2 lemon wedges (or 4 wedges for 4 servings); stir to combine. Taste, then season with salt and pepper if desired. Evenly top the roasted vegetables with the juice of the remaining lemon wedges. Serve the roasted fish with the finished vegetables and pesto sauce. Enjoy!

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