Sheet Pan Trout Bowl with Potatoes & Avocado Dressing
Light, nourishing, and packed with flavor—perfect for a weeknight dinner that feels special without the fuss.
Ingredients:
For the Bowl:
- 2 medium trout fillets (skin-on or skinless)
- 500g baby potatoes, halved
- 1 Tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt & pepper, to taste
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach or fresh rocket (for serving)
- Lemon wedges (for serving)
For the Avocado Dressing:
- 1 ripe avocado
- ¼ cup Greek yogurt
- Juice of 1 lime
- 1 Tbsp olive oil
- 1 small garlic clove
- 2 Tbsp chopped fresh coriander or parsley
- Salt & pepper, to taste
- Water to thin, as needed (1–3 Tbsp)
How To Make Sheet Pan Trout Bowl with Potatoes & Avocado Dressing
- Preheat your oven to 220°C.
- On a large sheet pan, toss the halved baby potatoes with olive oil, paprika, garlic powder, salt, and pepper.
- Spread them out cut-side down for extra crispiness.
- Roast for 20 minutes, flipping halfway.
- Remove the sheet pan from the oven.
- Push the potatoes to one side and place the trout fillets skin-side down on the other.
- Season trout with salt, pepper, and a light drizzle of olive oil.
- Scatter cherry tomatoes around the trout.
- Return to the oven and roast for 10–12 more minutes, or until the trout flakes easily and the tomatoes are just blistered.
- While everything is roasting, blend all dressing ingredients in a blender or food processor until smooth.
- Add water, 1 Tbsp at a time, to reach your desired consistency.
- Taste and adjust seasoning.
- Divide baby spinach or rocket between bowls.
- Top with roasted potatoes, trout (flaked or whole), cherry tomatoes, and a generous drizzle of avocado dressing.