Sheet-Pan Old Bay Trout and Succotash

Ingredients for Sheet-Pan Old Bay Trout and Succotash

• 2 whole butterflied trout (about 350g each), heads removed

• 2 teaspoons Old Bay seasoning

• 3 tablespoons unsalted butter, cut into small pieces, divided

• 1 lemon, thinly sliced

• 3 medium ears of corn, kernels cut from cobs (about 725ml )

• 170g green beans, cut into 1" pieces

• 1 large tomato, cut into 1" pieces

• 1 teaspoon kosher salt

• 180ml mayonnaise

• 60ml fresh lemon juice

• 1/2 teaspoons freshly ground black pepper

Arrange a rack in top third of oven; preheat to 232°C. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.