Lemon-Dill Baked Trout with Roasted Potatoes and Green Beans

Why You’ll Love This Recipe

• Bright, clean flavors: lemon, garlic, and fresh dill make trout shine.
• Balanced dinner in under an hour with protein, veg, and carbs built in.
• Streamlined timing: potatoes roast first, fish and beans finish together.
• Approachable for any home cook, yet elegant enough for guests.

Grocery List

• Produce: 1 large lemon, fresh dill, garlic, baby potatoes, green beans
• Dairy: Unsalted butter
• Pantry: Extra-virgin olive oil, kosher salt, black pepper, optional garlic powder, optional sweet paprika or red pepper flakes, parchment paper

Full Ingredients

Lemon-Dill Baked Trout

• 4 trout fillets (5–6 oz/140–170 g each), skin-on or skinless
• Unsalted butter, 2 tbsp/28 g, melted
• Extra-virgin olive oil, 1 tbsp/15 ml
• 1 large lemon: zest of 1 (divided) and 1 tbsp/15 ml juice, plus 8–12 thin slices
• Garlic, 3 cloves/12 g, minced
• Fresh dill, 1/4 cup/10 g, finely chopped (divided)
• Kosher salt, 3/4 tsp
• Freshly ground black pepper, 1/2 tsp
• Optional: 1/4 tsp sweet paprika or a pinch of red pepper flakes

Roasted Potatoes

• Baby potatoes, 1 1/2 lb/680 g, halved
• Extra-virgin olive oil, 2 tbsp/30 ml
• Kosher salt, 3/4 tsp
• Freshly ground black pepper, 1/2 tsp
• Optional: garlic powder, 1/2 tsp

Steamed Green Beans

• Green beans, 12 oz/340 g, trimmed
• Extra-virgin olive oil or butter, 1 tsp/5 ml
• Pinch kosher salt and black pepper
• Reserved lemon zest, 1/2 tsp
• Reserved chopped dill, 1 tsp

To Serve

• Lemon wedges
• Extra chopped dill
• Flaky sea salt (optional)

Step-by-Step Instructions

Step 1: Heat the oven and start the potatoes

Preheat the oven to 425°F/220°C with racks in the upper and lower thirds. Line two sheet pans with parchment for easy cleanup. Toss the halved baby potatoes with 2 tbsp olive oil, 3/4 tsp kosher salt, 1/2 tsp black pepper, and garlic powder if using. Spread cut-side down on one pan. Roast on the lower rack for 20 minutes.

Step 2: Make the lemon-dill garlic butter

In a small bowl, whisk together melted butter, 1 tbsp olive oil, 2 tsp of the lemon zest (reserve 1 tsp for beans/serving), 1 tbsp lemon juice, minced garlic, 2 tbsp chopped dill, 1/4 tsp kosher salt, 1/4 tsp black pepper, and paprika or red pepper flakes if using. Reserve about 1 tbsp of this sauce for serving later.

Step 3: Season and arrange the trout

Pat trout fillets completely dry with paper towels (dry fish browns better). Place them skin-side down on the second lined sheet pan. Sprinkle evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper. Brush the tops with the remaining sauce and lay 2–3 very thin lemon slices over each fillet.

Step 4: Roast the trout while the potatoes finish

After the potatoes have roasted 20 minutes, flip them and return to the lower rack for 8–12 minutes more until deeply golden and crisp at the edges. At the same time, place the trout on the upper rack and bake 8–10 minutes, until the flesh flakes easily and an instant-read thermometer in the thickest part reads 135–140°F/57–60°C. For a touch of color, broil the trout for 60 seconds at the end. Note: USDA recommends 145°F/63°C; pull earlier if you prefer a moister texture and allow carryover heat to finish the cook.

Step 5: Steam the green beans

While the fish bakes, bring 1 inch/2.5 cm of water to a simmer in a pot fitted with a steamer basket. Add the beans, cover, and steam 4–5 minutes until crisp-tender and bright green. Drain, then toss with 1 tsp olive oil or butter, a pinch of salt and pepper, 1/2 tsp reserved lemon zest, and 1 tsp chopped dill.

Step 6: Finish and serve

Let trout rest 2 minutes. Spoon any pan juices and the reserved lemon-dill sauce over the fillets. Serve with roasted potatoes and green beans. Garnish with extra dill, a final sprinkle of flaky sea salt, and lemon wedges for squeezing.

Pro Tips

• Dry the trout well before seasoning; moisture prevents browning and dilutes flavor.
• Pull the fish at 135–140°F/57–60°C for moist, flaky results; carryover heat will raise it a few degrees. For fully cooked per USDA, target 145°F/63°C.
• Cut potatoes uniformly and roast cut-side down for maximum caramelization.
• Use parchment to keep delicate fish from sticking and to simplify cleanup.
• Very thin lemon slices are key—thicker slices can taste bitter when baked.

Variations

• Capers and shallot: Stir 1 tbsp rinsed capers and 1 tbsp minced shallot into the lemon-dill butter for briny depth.
• Different fish: Swap trout for salmon or Arctic char. Bake at 425°F/220°C for 10–12 minutes for 1-inch/2.5 cm thick fillets.
• Dairy-free: Replace butter with 2 additional tbsp olive oil for a bright, lighter sauce.

Storage & Make-Ahead

Make the lemon-dill butter up to 3 days ahead and refrigerate (or freeze as a compound butter for 1 month). Leftovers: trout keeps 2 days, potatoes 4 days, and beans 3 days in airtight containers in the fridge. Reheat trout gently at 275°F/135°C for 8–10 minutes or in the microwave at 50% power to avoid drying out. Re-crisp potatoes at 400°F/205°C for 8–10 minutes. Refresh beans in a hot skillet with a splash of water for 1–2 minutes. Freezing cooked trout is not ideal, but possible for up to 2 months; thaw overnight and reheat gently.

Nutrition (per serving)

Approximate: 560 calories; 45 g protein; 35 g carbohydrates; 28 g fat; 6 g fiber; sodium will vary with salt used. Calculated with 6 oz trout per serving, 2 tbsp butter total, and 3 tbsp + 1 tsp olive oil total.