Another sheet pan gem.
3 Tbsp. unsalted butter, cut into small pieces, divided6 oz. green beans, cut into 1" pieces1/2 tsp. freshly ground black pepperArrange 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 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.Divide trout and succotash among plates. Serve with mayonnaise sauce alongside.
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