Trout is a delicious and lean fish that takes beautifully to bold, bright flavors like lemon and herbs. This simple yet elegant Lemon Herb Baked Trout recipe allows the sweet, mild flavor of the trout to shine while also infusing it with the vibrant flavors of lemon, parsley, dill and garlic. In just 40 minutes, you can have a beautiful baked fish entrée that looks and tastes like you spent hours preparing in the kitchen.
Trout works well with this herbaceous preparation because it has a subtle flavor that pairs nicely with lemon and herbs. The flesh is also firm enough to hold up during baking, ensuring moist, flaky meat. Farm-raised trout is available year-round, making this baked trout recipe one you can enjoy anytime. It’s fancy enough for guests but easy enough for a weeknight family dinner.
Tips for Choosing and Preparing Trout
When selecting trout fillets for baking, choose uniformly sized fillets that lay flat so they cook evenly. Look for trout that smells fresh from the sea, not fishy or ammonia-like. The flesh should look moist and glossy, without discoloration. Farm-raised trout is widely available and works beautifully in this recipe.
Prepare the trout for baking by making a few shallow diagonal slits on each side of the fish. This allows the flavors to permeate the flesh and helps the fish cook evenly. Rinse the trout briefly under cold water and pat very dry with paper towels before seasoning. Make sure no water lingers on the surface or it will inhibit the herbs and seasoning from adhering.
Infusing Flavor With Lemon and Fresh Herbs
This easy recipe relies on the bright taste of fresh lemon and herbs to infuse the mild trout with flavor. Lemon juice brings a tart freshness while the rind contributes a floral citrus aroma. Combining it with the soft oniony flavor of fresh dill and the peppery brightness of Italian parsley gives the trout a herbal complexity and balance.
The key is using fresh, in-season herbs. Their volatile oils and vibrancy simply can’t be replicated with dried herbs. Look for perky, unwilted herbs with a pronounced color and fragrance. Dull or browning leaves indicate older herbs past their prime.
Mincing the herbs creates more surface area to flavor the fish while also helping them adhere to the trout along with the olive oil and seasoning. Make sure to roughly chop the parsley and dill so you get an even distribution of flavors in every bite instead of just intense bursts of single leaves.
Baking Process and Serving Suggestions
Baking is a healthy, simple cooking method that lets the inherent flavor of trout shine. Arranging lemon slices and fresh herbs over and inside the cavity infuses moisture and bright taste throughout the flesh. Baking at 375°F gives a crisp exterior while keeping the inside tender and flaky.
Test doneness after 20-25 minutes by inserting a paring knife into the thickest part of the trout. When the flesh is opaque all the way to the center and separates easily into moist, flaky layers, it’s ready to remove from the oven.
This versatile trout pairs beautifully with almost any vegetable side dish. For a light, balanced meal, bake some new potatoes or lemon-dill baby carrots alongside the fish. A chilled glass of citrusy Sauvignon Blanc or an herbal rosemary Focaccia bread makes an ideal accompaniment. For a more substantial dinner, serve over mixed greens, lentils, or chickpeas dressed in a lemony vinaigrette.
Storing and Reheating Leftovers
Properly stored, leftover baked trout will keep for 3 to 4 days refrigerated. Store in an airtight container and make sure the fish is completely cooled before covering. Reheat gently in a low oven or wrap in a damp paper towel and heat for 2-3 minutes in the microwave. Flake into salads or sandwiches or serve chilled over greens for an easy make-ahead meal.
This beautifully-seasoned trout makes an elegant presentation for guests but takes minimal effort. In 40 minutes, you can have a gourmet seafood entree full of bright, bountiful flavors from the lemon and herbs. Serve baked trout on special occasions or anytime you crave a light, flavorful meal full of flair. Even novice cooks can master this simple fish recipe.
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Lemon and Herb Baked Trout – A Light and Flavorful Baked Fish
A simple yet elegant dish, this Lemon Herb Baked Trout is beautifully seasoned with fresh herbs and lemon, making it perfect for a light and flavorful meal.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 4 whole trout, cleaned and gutted (about 1–1.5 lbs each)
- 2 lemons, thinly sliced
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh dill, finely chopped
- Salt and freshly ground black pepper
- Optional: 2 tablespoons capers, rinsed
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper or lightly grease it.
- Prepare the Fish:
- Rinse the trout under cold water and pat them dry with paper towels. Make 3-4 diagonal cuts on each side of the trout.
- Season the Trout:
- In a small bowl, mix the olive oil, minced garlic, parsley, and dill. Season this herb mixture with salt and pepper.
- Rub the herb mixture inside the cavities and over the outside of each trout. Place several lemon slices inside each cavity and if using, sprinkle the capers inside as well.
- Arrange for Baking:
- Place the trout on the prepared baking tray. Arrange the remaining lemon slices around and on top of the fish.
- Bake:
- Bake in the preheated oven for about 20-25 minutes, or until the trout flesh is opaque and flakes easily with a fork.
- Serve:
- Carefully remove the trout from the oven. Serve hot, garnished with additional fresh herbs and lemon wedges if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
