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Pesto parmesan baked steelhead with roasted potatoes
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Parmesan Pesto Steelhead with Roasted Potatoes

Parmesan Pesto Steelhead and Roasted Potatoes cooked on a sheet pan. Flaky, tender, delicious fish with tender potatoes baked in a basil pesto and parmesan.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Seafood
Cuisine: American
Keyword: parmesan, pesto, roasted potatoes, steelhead filet
Servings: 4
Calories: 616kcal
Author: Rachael


Roasted Potatoes

  • 2 lbs red potatoes quartered
  • 1/2 cup basil pesto
  • 1/2 cup parmesan cheese
  • Salt and pepper


  • 1 filet steelhead trout
  • 1 cup basil pesto
  • 1/2 cup parmesan cheese
  • Salt and pepper


  • Preheat oven to 400 degrees
  • Quarter potatoes and mix with 1/2 cup prepared basil pesto, and 1/2 cup parmesan cheese, salt and pepper. Lay onto a sheet pan in a single layer with room between the potatoes. I have Nordicware sheet pans which I love because they are big, heat evenly, and are made of aluminum so they will never rust.
  • Bake potatoes for 40 minutes
  • After 40 minutes, remove from oven, and place the steelhead filet, skin side down in the center of the pan, pour a cup of prepared basil pesto over the filet, and sprinkle parmesan cheese over
  • Return steelhead and potatoes to the oven and bake additional 15 minutes.
  • Broil 1-2 minutes to crisp top, then sprinkle with fresh basil and serve.


Calories: 616kcal | Carbohydrates: 44g | Protein: 17g | Fat: 41g | Saturated Fat: 10g | Cholesterol: 24mg | Sodium: 1311mg | Potassium: 1054mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2085IU | Vitamin C: 19.5mg | Calcium: 468mg | Iron: 2.4mg