Sheet-Pan Old Bay Trout and Succotash
A delicious one-pan meal featuring butterflied trout seasoned with Old Bay, served alongside a summer succotash of corn, green beans, and tomatoes. The dish is complemented by a tangy lemon-mayo sauce.
Ingredients
- •2 whole butterflied trout
- •2 tsp Old Bay seasoning
- •3 Tbsp unsalted butter
- •1 whole lemon
- •3 medium ears corn
- •6 oz green beans
- •1 large tomato
- •1 tsp kosher salt
- •¾ cup mayonnaise
- •¼ cup fresh lemon juice
- •½ tsp freshly ground black pepper
Cooking Instructions
- 1.
Arrange 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.
10 min
- 2.
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.
5 min
- 3.
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.
10 min
- 4.
While fish is cooking, whisk mayonnaise, lemon juice, and pepper in a small bowl until smooth.
3 min
- 5.
Divide trout and succotash among plates. Serve with mayonnaise sauce alongside.
2 min