Tender baked trout fillets (Printable version)

Delicate trout fillets baked with olive oil, lemon, garlic, and fresh herbs for a fresh taste.

# Ingredient List:

→ Fish

01 - 4 trout fillets, approximately 5.3 oz each, skin-on or skinless

→ Marinade & Seasoning

02 - 2 tablespoons olive oil
03 - 1 lemon, thinly sliced
04 - 2 tablespoons fresh parsley, chopped
05 - 2 teaspoons fresh dill, chopped or 1 teaspoon dried dill
06 - 2 cloves garlic, minced
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper

→ Garnish (optional)

09 - Extra lemon wedges
10 - Additional chopped herbs

# How to Make It:

01 - Set the oven to 400°F. Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
02 - Place trout fillets on the baking sheet, skin side down if applicable.
03 - Drizzle olive oil evenly over each fillet.
04 - Sprinkle salt, black pepper, minced garlic, chopped parsley, and dill over the fillets.
05 - Place thin lemon slices atop each fillet evenly.
06 - Bake in the preheated oven for 12 to 15 minutes, or until the trout flakes easily with a fork and appears opaque all the way through.
07 - Remove from the oven and allow fillets to rest for 2 minutes before serving.
08 - Serve hot, optionally garnished with extra lemon wedges and additional herbs as preferred.

# Expert Suggestions:

01 -
  • It comes together in just 25 minutes, so weeknight dinners feel special without the fuss
  • The trout stays impossibly tender and flaky, with none of that dry fishiness that makes people skeptical about cooking fish at home
  • Lemon and fresh herbs do all the heavy lifting, so you feel like a sophisticated cook without any complicated technique
02 -
  • Overcooked trout becomes dry and disappoints. Start checking at the 12-minute mark by gently pressing the fish with a fork. If it flakes apart easily and looks opaque, it's done. When in doubt, take it out a minute early—residual heat will finish the job
  • The quality of your fish matters enormously. Ask your fishmonger for the freshest trout available and plan to cook it the same day you buy it. Fresh fish seasons itself beautifully
03 -
  • If your oven runs hot, start checking at 11 minutes. Every oven is different, and knowing yours prevents the one mistake that ruins fish—overcooking
  • Room temperature fish cooks more evenly than cold fish straight from the fridge. Take the fillets out 10 minutes before cooking for best results

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