Baked Trout with Lemon Herbs (Print)
Tender trout fillets baked with lemon and fresh herbs, creating a light and flavorful main dish.
# What You Need:
→ Fish
01 - 4 whole trout, cleaned and scaled (approximately 10.5 oz each)
→ Herbs & Aromatics
02 - 1 lemon, thinly sliced
03 - 4 sprigs fresh dill
04 - 4 sprigs fresh parsley
05 - 2 sprigs fresh thyme
06 - 2 cloves garlic, thinly sliced
→ Seasonings
07 - 2 tablespoons olive oil
08 - 1 teaspoon sea salt
09 - 1/2 teaspoon freshly ground black pepper
→ Garnish (optional)
10 - Additional lemon wedges
11 - Chopped fresh parsley
# How to Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly oil an ovenproof dish.
02 - Rinse trout under cold water and pat dry with paper towels.
03 - Season the inside and outside of each trout with sea salt and freshly ground black pepper.
04 - Fill each trout cavity with lemon slices, one sprig each of dill, parsley, thyme, and garlic slices.
05 - Drizzle olive oil over the trout and rub to coat evenly.
06 - Place stuffed trout on prepared baking sheet and top with remaining lemon slices.
07 - Bake in the preheated oven for 18 to 20 minutes until flesh is opaque and flakes easily with a fork.
08 - Remove from oven, garnish with extra parsley and lemon wedges if desired, and serve immediately.
# Expert Advice:
01 -
- This recipe feels like a little secret that brightens quiet evenings with minimal effort
- The fresh herbs and lemon combine to create a flavor that makes trout irresistible every time
02 -
- Don’t skip drying the trout well; moisture is the enemy of crispy skin.
- Broiling for the last two minutes transforms the skin into a delightful crisp that’s worth the extra step.
03 -
- For even cooking, let trout rest at room temperature for 15 minutes before baking.
- Using a mix of fresh herbs lets you experiment with flavors and find your signature twist.