The One-Pan Dinner I Can’t Stop Making

I haven’t been doing any elaborate dinner parties or six-hour stews lately. But I have been making this fish traybake so often it basically counts as a hobby. Here’s what happens:

You lay out trout steaks on a baking sheet (yes, with skin on, yes, it crisps up beautifully), tuck in fresh tarragon and lemon slices, scatter cauliflower florets and chopped zucchini all around. Into the oven it goes—no fuss, no extra dishes.

Meanwhile: blanch some broccoli until it’s that perfect bright green and still a bit snappy.

Then comes the real magic. The sauce is: fresh tarragon, Greek yogurt, lemon juice, a spoon of tahini, salt. That’s it. It tastes like something you’d get at a dinner party hosted by someone much cooler than you.

Put it all together and drizzle generously.
Minimum effort. Maximum flavor.

I haven’t been throwing dinner parties or simmering stews for hours lately — but this traybake? It’s on repeat. It’s simple, fresh, full of flavor, and honestly feels like something you’d get at a really chic dinner party… except you made it in your pajamas, in under 30 minutes.

Ingredients:

For the traybake:

• Trout steaks with skin on — 2–3 pieces
• Cauliflower — 1/2 head, cut into florets
• Zucchini — 1 medium, roughly chopped
• Lemon — 1, thinly sliced
• Fresh tarragon — a few sprigs
• Olive oil, salt, pepper — to taste
• Broccoli — 1/2 head, for blanching

For the sauce:

• Greek yogurt — 3 tbsp
• Lemon juice — 1 tbsp
• Tahini — 1 tsp
• Fresh tarragon — 1 tsp, finely chopped
• Salt — to taste

Instructions:

1. Preheat your oven to 200°C (390°F).
2. On a baking sheet, lay the trout steaks skin-side down. Add lemon slices and tarragon on top and around the fish.
3. Scatter the cauliflower and zucchini around the fish. Drizzle with olive oil, sprinkle with salt and pepper.
4. Roast everything in the oven for about 20–25 minutes, until the fish is cooked through and the veggies are tender and slightly golden.
5. While that’s cooking, blanch your broccoli in boiling water for 2–3 minutes until bright green and still a bit crisp. Drain and set aside.
6. Mix all the sauce ingredients together in a small bowl. It’s creamy, lemony, and herby — and weirdly addictive.
7. Serve the roasted fish and veggies with a handful of broccoli on the side. Drizzle generously with the yogurt-tahini sauce.

Tips:

• No trout? Salmon works great too, or even sea bass.
• You can mix and match veggies depending on the season — carrots, asparagus, sweet potato all play nicely here.
• The sauce is also amazing as a dip for raw veggies or spread on wraps.