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This baked trout recipe is ready in 20 minutes with lemon, olive oil, and fresh herbs. It comes out tender and flaky every time, with barely any prep.
Got a filet of trout and not sure how to cook it? Try my simple baked trout recipe! Pair this delicate fish with fresh garden herbs and zingy lemon juice, and bake it up in the oven.
I’m a big fan of trout, and I love how this fish comes out juicy and tender with only 10 minutes of prep time and 10 minutes of baking time. Add a salad and rice or couscous and you’ve got a simple meal!
Why You’ll Love This Recipe
- It’s ready in 20 minutes, making it a perfect weeknight dinner.
- It’s super tasty, and even converts people who think they don’t like fish.
- You need five ingredients, most of which you might already have on hand.
- It’s hands off, so you don’t need to stand over a hot pan or worry about when to flip!
What to Know About Rainbow Trout
Rainbow trout is fish that’s a member of the salmon family that has a mild, delicate flavor when cooked. The fish gets its name from its multi-colored scales, and the flesh can range from white to pink to orange. It’s a great option for people who don’t think they like fish or seafood! You can eat both the flesh and skin of the trout, depending on your preferences.
Buying it: Most rainbow trout available to buy is farm raised, so you’ll want to look for responsibly-farmed trout. The Monterrey Bay Aquarium Seafood Watch rates rainbow trout farmed in the U.S. in freshwater net pens is a Best Choice, and recommends avoiding trout farmed in Colombia in freshwater net pens. Look for Aquaculture Stewardship Council (ASC) certification if it’s on the label.
Ingredients For Baked Trout
Here’s the short ingredient list you’ll need for this baked trout recipe:
- Skin-on rainbow trout fillets: About 1 pound (I like buying fresh but frozen and thawed works). You can use steelhead trout here too: you may just need to add a few minutes to the bake time.
- Olive oil: My go-to heart healthy oil for baked fish.
- Fresh herbs: I like chives and thyme here, but dill, parsley, tarragon, oregano, and basil all work.
- Lemon wedges: For spritzing after it’s baked.
How to Bake Trout: Step by Step
Baked trout is so simple: once you’ve made it once, you barely need a recipe! All you’ll need to know are approximate seasoning quantities, cook time and fish temperature. Here’s what to do (jump to the recipe below for quantities):
- Preheat the oven to 400 degrees Fahrenheit.
- Season both sides with salt and pepper. Pat the fish dry first, then season liberally with salt and pepper on the flesh and skin sides.
- Place in a baking dish and sprinkle with herbs. Brush the baking dish with olive oil, then add the filets. Sprinkle with a bit of chopped herbs.
- Cook uncovered for 10 to 12 minutes until the fish is opaque and flaky. The internal temperature should be 140 degrees Fahrenheit when measured at the thickest part of the fish.
How to Tell When Baked Trout Is Done
Because it’s so thin, trout can become overcooked quickly. Here’s what to look for:
- Visual: The flesh turns opaque and it flakes when you press a fork into the thickest part.
- Temperature: An instant-read thermometer inserted in the thickest part reads 140°F. (The fish will come up to the USDA’s recommendation for fish of 145°F as it sits.) This is the same as salmon; here’s more about how to know when salmon is done.
What to Serve With Baked Trout
This baked trout recipe tastes great on its own, but you can add a dipping sauce or drizzle to step it up. Here are a few ideas for sauces:
- Aioli: Dip it with classy Truffle Aioli, simple Quick Aioli or tasty Basil Aioli.
- Remoulade: Go for creamy, zingy Remoulade Sauce.
- Tartar Sauce: Serve dipped into classic Tartar Sauce.
- Dill sauce: This Dill Sauce drizzle is ideal for fish.
- Butter sauce: Drizzle with a bit of Lemon Butter Sauce or Lemon Caper Sauce to amp the flavors.
Dietary Notes
This baked trout recipe is gluten-free, dairy-free and pescatarian.
Frequently Asked Questions
Uncovered. Trout is thin enough to cook through in 10 to 12 minutes, and covering it traps steam that leaves the fish soft instead of roasted.
At 350°F, plan on about 15 minutes. I prefer 400°F for a shorter, hotter bake time.
I pull trout at 140°F measured at the thickest part and let carryover heat finish it. The USDA recommends 145°F for all fish, so cook to that temperature if you’d rather follow the official guidance.
Salt, pepper, lemon, and fresh herbs! Its flavor is delicate so heavy spice blends bury it. Dill, thyme, chives, and parsley are my favorites.
Yes, and I’d recommend it. Bake skin side down; the skin protects the flesh from the hot pan and keeps the fillet together. It’s easy to peel off after baking.
Baking is more forgiving and completely hands-off. I also like my pan fried rainbow trout recipe, which is hands on but faster!
Easy Baked Trout
This baked trout recipe is a quick and simple to prepare this tender fish, seasoned with lemon and fresh herbs!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Baked
- Cuisine: American
- Diet: Dairy-Free, Gluten Free, Pescatarian
Ingredients
- 1 pound rainbow trout filets
- 1 teaspoon kosher salt
- Fresh ground black pepper
- 1 tablespoon olive oil
- ½ tablespoon chopped fresh herbs (like chives and thyme), plus 1 teaspoon to garnish
- Lemon wedges, for garnish
Instructions
- Preheat the oven to 400°F.
- Pat the trout filets dry with a paper towel and season on both sides with salt and pepper (both the skin and flesh sides).
- Brush a bit of olive oil on the bottom of a baking dish and then place the filets in the dish, skin side down. Sprinkle the fresh herbs over the top of the fish. Cook uncovered for 10 to 12 minutes until opaque and flaky (or the internal temperature is 140°F).
- Remove from the oven and serve immediately, spritzed with the juice from the lemon wedges.
Let us know if you have any questions!