Sheet-Pan Old Bay Trout and Succotash
Sheet-Pan Old Bay Trout and Succotash is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Arrange a rack in top third of oven; preheat to 450°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionArrange a rack in top third of oven; preheat to 450°F.
Line an 18x13" rimmed baking sheet with foil.
Lay trout open like a book, skin side down and alternating head-to-tail next to each other on one half of pan.
Sprinkle flesh with Old Bay, then dot with half of butter.
Arrange lemon slices over.
Drape a long (about 30") piece of foil crosswise over other half of pan.
Toss together corn, green beans, tomato, salt, and remaining butter on foil.
Fold edges up and over to create packet; pinch edges closed.
Roast until trout is opaque and cooked through, about 10 minutes.
You want to check the thickest part of the flesh—if you need to lift a lemon to look at it, do so, and continue roasting until it’s totally opaque.
While fish is cooking, whisk mayonnaise, lemon juice, and pepper in a small bowl until smooth.
Divide trout and succotash among plates.
Serve with mayonnaise sauce alongside.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.