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Steelhead Trout Sheet Pan Dinner
Steelhead Trout Sheet Pan Dinner
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Effortless and flavorful sheet pan steelhead trout with veggies.
Ingredients:
  • nonstick cooking spray
  • 0.5 teaspoon Greek seasoning (such as Cavender's®)
  • 1 medium zucchini, cut in half and sliced
  • 1 medium yellow squash, sliced
  • 4 ounces portobello mushrooms, quartered
  • 2 ounces fresh green beans, trimmed and halved
  • 0.25 cup pecans
  • 0.25 cup panko bread crumbs
  • 1 pound steelhead trout fillets
  • 1 tablespoon melted butter
  • 1 (8.8 ounce) package long grain and wild rice (such as Uncle Ben's(R))
  • 1 tablespoon water
Instructions:
  • Preheat the oven to a toasty 425 degrees F (220 degrees C), then line a baking sheet with aluminum foil and give it a quick spray with nonstick spray.
  • In a bowl, mix together olive oil and Greek seasoning. Add zucchini, squash, mushrooms, green beans, and garlic, tossing to ensure an even coating. Spread the vegetables out in a single layer on the baking sheet.
  • Place in the oven and bake for 10 minutes.
  • To make the fish crust, blitz pecans in a powerful blender, like a Vitamix®, for 20 seconds until finely ground. Combine ground pecans with panko and Greek seasoning in a small bowl; set aside.
  • - Take out the roasted vegetables from the oven and push them to one side of the sheet. - Open the rice packet and evenly spread the rice on the empty side of the pan. - Drizzle the rice with water. - Place the trout fillets on top of the vegetables and rice. - Brush the fillets with melted butter and gently press the panko mixture onto the fillets.
  • Cook the fish in the oven until it easily flakes with a fork, typically around 20 minutes. Serve right away.

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