Speedy trout sheet pan dinner
Recipe type: Make Once, Eat Twice
Prep time: 
Cook time: 
Total time: 
Serves: 4
Kids Cook: Your child can shop with you to pick out the trout (pick it up last on your shopping trip). It's a baby steps to becoming familiar with trout.
Dietitian's Tip: For good health, it's recommended we eat at least 2 servings (3 oz/ ½ cup) of fish per week.
  • 1 can (15 oz.) lentils, rinsed and drained
  • 1½ lbs (about 4 cups) fresh green beans, trimmed (you can buy them trimmed to save time)
  • 2 sweet peppers, seeded and thinly sliced
  • 2 tbsp (30 mL) canola oil
  • 1 tbsp (15 mL) Dijon mustard
  • 1½ lbs Ontario trout, divided into 4 portions
  • 2 green onions, thinly sliced
  • 1 tbsp (30 mL) lemon juice
  1. Line a large rimmed baking sheet with parchment paper.
  2. Place the lentils, green beans and red peppers on the prepared pan.
  3. In bowl, whisk together oil and mustard.
  4. Drizzle green beans, red peppers and lentils with half of the mustard mixture and some salt and pepper. Tossing to coat and spreading on an even layer across baking sheet.
  5. Arrange trout fillets, skin side down, on top of vegetables and lentils.
  6. Rub fillets with remaining mustard mixture and sprinkle with salt, pepper and green onions.
  7. Bake 425F for 15 minutes stirring once.
  8. Drizzle pan with lemon juice before serving.
Lunch from leftovers
Quick trout and green bean bowl with barley (serves 1)
Combine roughly ¾ cups cooked barley, 1 big handful baby spinach (wilt it in skillet), small handful of frozen corn (1/4 cup). Add crumbled leftover trout from recipe above and green beans and red peppers. Drizzle with quick vinaigrette and sprinkle with crumbled feta cheese (2 tbsp). Pack it to go with a piece of fresh fruit. (Quick vinaigrette: in bowl, whisk together 1 tbsp canola oil, ½ tbsp EACH Dijon mustard and lemon juice. Add salt and pepper to taste.)
Recipe by Yummy Lunch Club at http://yummylunchclub.ca/dinner-enough-leftovers-lunches-speedy-sheet-pan-trout-dinner/