Greek Sheet Pan Trout

This Greek Sheet Pan Trout is a full dinner made on one pan, and it comes together in under an hour. Baby potatoes roast until golden, cherry tomatoes and feta marinate in a lemony dressing, and trout fillets go in for the last stretch until they flake apart with a fork. It looks and tastes so incredibly impressive, but is honestly so easy. This makes it the perfect recipe for a weeknight or for having people over for dinner.

A blue baking tray with roasted salmon fillets topped with lemon slices, surrounded by roasted potatoes, cherry tomatoes, herbs, and cubes of feta cheese on a decorated table.

Friends, this recipe comes from my friend Maria (@foodbymaria) and her new cookbook, GREEK OUT, out September 8. Not only did I get my hands on an early copy, but I got the one and only Maria in my kitchen to make this together. This Sheet Pan Trout is what we made together, but I can’t wait to try some of the other recipes.

The potatoes roast in a lemon and mustard dressing, the tomatoes and feta sit in that same dressing to marinate, and the trout gets tucked in at the end until it’s done. It’s one pan, it’s barely any cleanup, and it still feels like something you’d order out.

Maria’s cookbook is full of recipes like this one, approachable but still special. Preorders make a real difference for authors before a book launches, so if you’re planning to grab GREEK OUT anyway, doing it now instead of waiting actually helps her.

Fresh salmon fillets, cherry tomatoes, cauliflower rice, red potatoes, lemon, parsley, olive oil, mustard, salt, pepper, and an onion arranged on blue and white patterned tile. — To make this, you’ll need lemons, EVOO, Dijon mustard, garlic, dried oregano, kosher salt, black pepper, baby potatoes, cherry tomatoes, feta cheese, trout fillets, fresh dill, and fresh flat-leaf parsley.

A baking tray with halved baby red and yellow potatoes, sprinkled with herbs, sits on parchment paper. Surrounding the tray are bowls of oil, spices, lemons, and fresh tomatoes on a patterned tablecloth. — To make this, you’ll need lemons, EVOO, Dijon mustard, garlic, dried oregano, kosher salt, black pepper, baby potatoes, cherry tomatoes, feta cheese, trout fillets, fresh dill, and fresh flat-leaf parsley.

What You Need to Make This Greek Sheet Pan Trout

Lemons: One gets juiced for the dressing, the other gets sliced and roasted right on top of the trout.
Extra-Virgin Olive Oil: This is the base of the dressing that touches the potatoes, the tomato salad, and the trout, so use a GOOD one.
Dijon Mustard: This helps the dressing come together and balances out the lemon.
Garlic: Fresh garlic, grated or pressed, goes into the dressing. Garlic powder works in a pinch if you don’t have fresh.
Dried Oregano: Oregano is a Greek pantry staple and it’s what gives this dish its flavor base.
Kosher Salt: Maria uses Diamond Crystal kosher salt, but you can use whatever kosher salt you have.
Black Pepper: Freshly ground black pepper finishes off the dressing.
Baby Potatoes: Halved baby potatoes are what roast up crispy on this sheet pan. Their small size means they cook through fast.
Cherry Tomatoes: Halved cherry tomatoes sit in the dressing while the potatoes roast, softening slightly and picking up all that delicious lemon flavor.
Feta Cheese: Cubed feta in brine is worth the extra step of draining it yourself. It’s creamier than pre-crumbled feta and marinates right alongside the tomatoes.
Trout Fillets: These roast on the same pan as the potatoes and flake apart easily once they’re done.
Fresh Dill: Chopped dill gets folded into the tomato salad right before serving.
Fresh Parsley: Flat-leaf parsley goes in with the dill for the last bit of freshness and color.

A bowl of cherry tomatoes and feta cheese chunks sits on a patterned tile surface, surrounded by small bowls of salt, herbs, dressing, and fresh tomatoes. A spoon rests in the tomato and feta salad. — While the potatoes roast, combine the cherry tomatoes and cubed feta in a medium bowl. Drizzle with another third of the dressing and gently toss to combine, then set the salad aside to marinate while everything else cooks.

How to Make This Greek Sheet Pan Trout

Start by preheating your oven to 375°F and lining a baking sheet with parchment paper. Juice one of the lemons into a medium bowl, then slice the other lemon and set the slices aside. To the lemon juice, whisk in the olive oil, Dijon mustard, garlic, oregano, salt, and pepper until fully combined. This is your dressing, and it gets used in three different steps, so keep it close by.

Arrange the halved potatoes on your lined baking sheet and drizzle them with about a third of the dressing. Toss well to coat, then spread the potatoes into a single layer. Roast for 20 minutes, or until they’re fork-tender and starting to turn golden around the edges.

While the potatoes roast, combine the cherry tomatoes and cubed feta in a medium bowl. Drizzle with another third of the dressing and gently toss to combine, then set the salad aside to marinate while everything else cooks.

Once the potatoes have had their 20 minutes, nestle the trout fillets right in among them on the sheet pan. Drizzle the remaining dressing over the trout, then tuck the lemon slices both on top of the fillets and in between the potatoes. Return the pan to the oven and roast for 8 to 12 minutes, until the trout flakes easily with a fork.

Right before serving, fold the fresh dill and parsley into the tomato and feta salad. Plate everyone a portion of trout, potatoes, and a good scoop of the salad, then serve immediately.

Baked salmon filets topped with lemon slices and seasoning, surrounded by roasted baby potatoes on a blue baking tray, with herbs, a bowl of feta, and a sauce jar nearby on a patterned table. — Once the potatoes have had their 20 minutes, nestle the trout fillets right in among them on the sheet pan. Drizzle the remaining dressing over the trout, then tuck the lemon slices both on top of the fillets and in between the potatoes.

Baked salmon fillets with lemon slices, baby potatoes, cherry tomatoes, and cubes of feta cheese on a blue baking tray, with a hand serving some on a plate. — Once the potatoes have had their 20 minutes, nestle the trout fillets right in among them on the sheet pan. Drizzle the remaining dressing over the trout, then tuck the lemon slices both on top of the fillets and in between the potatoes.

Frequently Asked Questions

Can I make any part of this ahead of time?

You can prep ahead of time! You can whisk the dressing up to 2 days ahead and store it in the fridge, and you can halve the potatoes the night before and keep them submerged in water in the fridge so they don’t brown. The tomato and feta salad can be prepped a few hours ahead too, just hold off on folding in the dill and parsley until right before serving.

Is this a good recipe for having guests over?

Yes. Once everything hits the sheet pan, it’s hands-off in the oven, so you’re not stuck at the stove while people are over.

Can I use a different fish?

Trout is what Maria calls for and it works great, but salmon fillets would be a solid substitute if that’s what you have. Keep an eye on the roasting time since salmon fillets vary in thickness.

Is this recipe gluten-free?

Yes, naturally. Just double check your Dijon mustard label, since some brands process it on shared equipment.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!