Sheet pan dinners only work when the timing is right — and this sheet pan rainbow trout with potatoes gets it exactly right. Potato wedges are seasoned and given a head start in the oven so everything finishes together. Rainbow trout is mild, quick to cook and takes spice nicely, making it perfect for weeknights and family meals. Serve with steamed broccoli for a complete plate. With roughly 10 minutes of hands-on time, this is a recipe you’ll keep coming back to.
One Sheet Pan, 10 Minutes Of Prep!
When evenings are busy with activities or you want to spend minimal time in the kitchen, this sheet pan meal is my go-to. I’ve cooked it for years for my kids, and it’s so simple that it’s easy to overlook — but that simplicity is its strength. The key is timing: get the potatoes roasting first so they finish at the same time as the fish.
How I Make My Rainbow Trout with Potatoes
Start by cutting and seasoning the potato wedges. Keep them relatively thin — about 1/4 inch — so they cook through in the allotted time. They go into a hot oven for an initial 30 minutes while you prepare the fish.
My favorite seasoning for the fish is a simple blend of onion powder, garlic powder, paprika and dried dill. If you’d rather not use dill, swap in oregano, parsley or another dried herb you like.
I like to serve this with steamed broccoli, but any green vegetable or salad will work.
Other Fish Recipes You Will Love
Samke Harra (Lebanese Spicy Fish)
Sayadieh (Middle Eastern Fish And Rice)
20-Minute Mediterranean Fish with Tomato Sauce
Air Fryer Salmon Bites (with Za’atar)
If you tried these recipes, please consider leaving a star rating in the recipe card below and/or a review in the comments section further down the page — I’d love to hear from you!
Sheet Pan Rainbow Trout with Potatoes
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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
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Preheat the oven to 450°F (230°C). Line a half sheet pan with parchment paper.
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Peel and cut the 3 potatoes into 1/4 inch thick wedges. Don’t cut them too thick or they won’t cook in time. Toss the wedges in a bowl with 2 tablespoons extra virgin olive oil, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon ground black pepper and 1/2 teaspoon salt. Spread them in a single layer on the sheet pan and bake for 30 minutes.
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While the potatoes cook, pat the 700 g rainbow trout fillets dry and drizzle with 1 1/2 tablespoons extra virgin olive oil. Sprinkle 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon dried dill, 1/2 teaspoon onion powder, 1/4 teaspoon ground black pepper and 1/2 teaspoon salt evenly over the fillets and rub the seasoning in. After the potatoes have roasted for 30 minutes, flip them and push them to one side of the pan. Place the trout on the other side and return the pan to the oven. Bake for another 12–15 minutes, until the fish is cooked through.
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Serve immediately with steamed broccoli or your preferred side.