My Cookbook: Souk to Table 
Sheet Pan Rainbow Trout with Potatoes
Sheet pan dinners are only worth making if you get the timing right – and this rainbow trout with potatoes sheet pan recipe will totally nail it! Seasoned potato wedges go in first to get a head start so everything cooks perfectly and finishes at the same time. Rainbow trout is perfect for weeknight cooking: its mild enough for the whole family (my kids request this meal) and takes on spice beautifully. Serve with steamed broccoli. With just about 10 minutes of hands on time, you’ll reach for this one often.
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One Sheet Pan, 10 Minutes Of Prep!
On nights we have extra curricular activities or I just can’t be bothered to spend more than a few minutes in the kitchen – I pull out this recipe. I’ve been making it for years for my kids, and I never thought to share it here because… it’s just so simple!
But I realized that you all love simple meals, so here it is. The most important part of any sheet pan recipe is timing. The potato wedges have to go in first so they can cook and finish at the same time as the fish.
How I Make My Rainbow Trout with Potatoes
Start by chopping the wedges and seasoning them. Don’t chop them too thick – stick to 1/4 inch wedges so they don’t take too long to cook. Throw them into a pre-heated oven and cook for 30 minutes.
The fish seasoning I use the most is a combination of onion powder, garlic powder, paprika, and dried dill. If you don’t like dill, replace it with any other dried herb like oregano, za’atar or parsley.
I always serve it with a side of steamed broccoli, which is easy enough!
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Sheet Pan Rainbow Trout with Potatoes
Ingredients
For the Potatoes
- 3 potatoes, medium
- 2 tablespoons extra virgin olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
For the Fish
- 700 g rainbow trout fillets, approx. two large fillets
- 1 1/2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried dill
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 450℉. Line a half sheet pan with parchment paper.
- Peel and cut the 3 potatoes into 1/4 inch thick wedges. It's important you don't cut them too thick or they will not cook in the allocated time. Place the wedges in a bowl and add the 2 tablespoons extra virgin olive oil and the 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon ground black pepper, and 1/2 teaspoon salt. Toss to combine. Lay them flat on the sheet pan and bake for 30 minutes.
- Meanwhile, pat the 700 g rainbow trout fillets dry and drizzle with the 1 1/2 tablespoons extra virgin olive oil. Sprinkle the 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon dried dill, 1/2 teaspoon onion powder, 1/4 teaspoon ground black pepper, 1/2 teaspoon salt evenly on the two fillets and rub them in with your hands. Once the potatoes have cooked for 30 minutes, use a large spatula to flip them and move them to one side of the pan. Place the fish fillet on the other side. Bake for an additional 15 minutes, just until the fish is fully cooked.
- Serve with steamed broccoli or any other vegetable of choice.