Sheet Pan Lemon-Dill Trout & Green Beans

🥘 Ingredients

• black pepper
• broccoli
  12 oz
• butter (divided; 1 tablespoon per fillet)
  4 tbsp
• cooking oil (divided)
  4 tsp
• dill
  ½ ounce
• fingerling potatoes
  24 oz
• green beans
  12 oz
• lemon
  2 unit
• salt
• steelhead trout
  20 oz

🍳 Cookware

• baking sheet
• large bowl
• aluminum foil

1. 

   1

   Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry all produce, including green beans . Halve fingerling potatoes lengthwise. Toss potatoes on a baking sheet with a drizzle of cooking oil , salt , and black pepper . Roast on the middle rack until browned and tender, ⏱️ 20 minutes to ⏱️ 25 minutes .

   green beans: 12 oz, fingerling potatoes: 24 oz, cooking oil: 4 tsp (divided), salt, black pepper
2. 

   2

   Meanwhile, cut broccoli into bite-size pieces if necessary. Pick and roughly chop fronds from dill . Zest and quarter lemon .

   broccoli: 12 oz, dill: ½ ounce, lemon: 2 unit
3. 

   3

   Toss broccoli on one side of a second baking sheet with a drizzle of oil, salt, and pepper. Pat steelhead trout dry with paper towels. Place in a large bowl with a drizzle of oil, dill, lemon zest, juice from two lemon wedges, salt, and pepper (use a large drizzle of oil and juice from four wedges for 4 servings). Rub to coat. Place trout, skin sides down, on the empty side of the sheet. Top each fillet with butter . Roast on the top rack, ⏱️ 10 minutes to ⏱️ 12 minutes . Once trout and broccoli have roasted for 10-12 minutes, remove the sheet from the oven. Transfer trout to a plate; tent with aluminum foil to keep warm. Continue roasting broccoli until browned and tender, ⏱️ 3 minutes to ⏱️ 5 minutes more.

   steelhead trout: 20 oz, butter: 4 tbsp (divided; 1 tablespoon per fillet)
4. 

   4

   Divide trout, potatoes, and broccoli between plates. Serve with remaining lemon wedges on the side.