One-Tray Baked Trout Garlic (Printable)

Tender trout with garlic, herbs, and seasonal vegetables baked together for easy preparation.

# What You'll Need:

→ Fish and Main

01 - 4 skin-on trout fillets (5.3-6.3 oz each), pin bones removed

→ Vegetables

02 - 14 oz baby potatoes, halved
03 - 7 oz cherry tomatoes, halved
04 - 1 red onion, sliced into wedges
05 - 1 lemon, sliced

→ Aromatics & Herbs

06 - 4 garlic cloves, thinly sliced
07 - 2 tbsp fresh parsley, chopped
08 - 2 tbsp fresh dill, chopped
09 - 2 tbsp fresh chives, chopped

→ Seasoning & Oil

10 - 3 tbsp olive oil
11 - 1 tsp sea salt
12 - ½ tsp freshly ground black pepper
13 - ½ tsp crushed red pepper flakes (optional)

# How-To Steps:

01 - Set the oven to 400°F and line a large baking tray with parchment paper.
02 - Place halved baby potatoes and red onion wedges on the tray. Drizzle with 1½ tablespoons olive oil, sprinkle with half the sea salt and black pepper, and toss to coat evenly. Roast for 10 minutes.
03 - Remove the tray from the oven. Add halved cherry tomatoes, lemon slices, and thinly sliced garlic. Gently toss the mixture to combine.
04 - Place trout fillets skin-side down atop the vegetables. Drizzle with the remaining olive oil, season with the remaining sea salt and black pepper, and sprinkle with crushed red pepper flakes if desired.
05 - Scatter chopped parsley, dill, and chives over the trout and vegetables.
06 - Return the tray to the oven and bake for 10 to 12 minutes, or until the trout is opaque and flakes easily with a fork, and vegetables are tender.
07 - Serve immediately, garnished with additional herbs and a squeeze of fresh lemon if preferred.

# Expert Advice:

01 -
  • Everything cooks on one tray, so cleanup is as easy as dinner itself.
  • The garlic and herbs infuse the fish and vegetables with deep, aromatic flavor without any fuss.
  • It looks elegant enough for guests but comes together faster than ordering takeout.
  • The skin crisps beautifully while the flesh stays moist and tender.
02 -
  • If you skip the first roast for the potatoes, they will stay too firm while the fish overcooks, so give them that 10-minute head start.
  • Pat the trout fillets dry with paper towels before seasoning so the skin crisps instead of steaming.
  • Resist the urge to flip the fish halfway through, moving it will tear the delicate flesh and ruin the presentation.
03 -
  • Choose trout fillets that are similar in thickness so they cook evenly, thinner tails will dry out before thicker centers finish.
  • If your oven runs hot, check the fish at 9 minutes to avoid overcooking, it should just begin to flake when you nudge it gently with a fork.
  • Save a few fresh herb sprigs to scatter over the finished dish, the pop of bright green makes it look like you spent hours in the kitchen.
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