Easy 20 Minute Oven Baked Trout Recipe

How to make ridiculously easy oven baked trout stuffed with lemon and herbs. Jump to the Easy Oven Baked Trout Recipe or watch our quick recipe video showing you how to make it.

Baking trout in the oven is genius — especially when you do it in foil packets. With our recipe, dinner will be on the table in 20 minutes. You can’t beat that.

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How to Make Oven Baked Trout in 20 Minutes

It’s easy to find trout that is already cleaned and butterflied. By butterflied I mean that the fish is opened up down the middle, but still has the halves attached.

Buying the trout butterflied allows us to add a few fresh ingredients to the middle. In our recipe below, we add lemon slices and fresh herbs. You can also add thinly sliced garlic, onion, or greens (like spinach). For the packets, we use heavy duty foil. Parchment paper works, too.

How to Bake Trout in the Oven

Perfectly Baked Salmon with Lemon and DillYOU MAY ALSO LIKE: Oven Baked Salmon with Lemon is a simple recipe. Season salmon fillets with salt and pepper and bake on top of lemon slices and fresh dill.

The trout bakes in the oven for 10 to 15 minutes. Then when you’re ready to serve, you can slide the trout onto a plate and drizzle any juices leftover from cooking over the fish.

By the way, if you watch our video above, we show you how to fillet your trout once it has finished baking. It’s really easy — and I think, much easier than when the fish is raw.

20 Minute Oven Baked Trout Recipe

Easy Baked Fish in Parchment with Orange and OlivesYOU MAY ALSO LIKE: Light and healthy baked fish packets with tomatoes, olives and orange. Jump to the Baked Fish with Orange and Olives Recipe.

Recipe updated, originally posted October 2009. Since posting this in 2009, we have tweaked the recipe to be more clear. – Adam and Joanne

Easy 20 Minute Oven Baked Trout Recipe

  • PREP
  • COOK
  • TOTAL

Baking rainbow trout in foil packets helps the fish cook perfectly. While they bake, juices form at the bottom of the packet. This is delicious when spooned over the cooked trout when serving. Other ingredients to consider adding to the middle of the fish are thinly sliced garlic, onion, or greens (like spinach).

Makes 2 Servings

You Will Need

Olive oil

2 small rainbow trout, cleaned and butterflied (opened up with the halves still attached), about 1 pound

1 lemon, sliced

4 fresh parsley or dill sprigs

Salt and freshly ground black pepper

Directions

  • Prepare Fish
  • Heat the oven to 400 degrees F. Cut two sheets of heavy duty aluminum foil that are larger than your fish.

    Place trout, skin side down, on each piece of foil. Lightly oil both sides with oil. Season both sides, inside and out, with salt and pepper. Place two parsley (or dill) sprigs and two lemon slices down the middle of each fish. Fold up the foil by grabbing at the edges and crimping together to make a packet.

    • Bake Fish
    • Place packets of fish onto a baking sheet. Bake for 10 to 15 minutes, checking one packet after 10 minutes. The flesh should pull apart easily with a fork.

      Place each packet on a plate. Carefully open the foil packets — take care not to let the steam burn you. Slide the fish away from the packet and onto the plate and pour juices over it. Serve with more fresh herbs and lemon slices.

Adam and Joanne's Tips

  • If you do not have heavy duty foil, use two sheets of regular foil to make each packet.
  • How to Make Grilled Trout: Follow the directions in the recipe above to make each packet. Heat grill to medium-high heat. Place the packets over indirect heat. Grill 10 to 15 minutes, or until cooked through.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Calories 285 / Protein 32 g / Carbohydrate 1 g / Dietary Fiber 0 g / Total Sugars 0 g / Total Fat 16 g / Saturated Fat 4 g / Cholesterol 87 g
AUTHOR: Adam and Joanne Gallagher

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20 comments… Leave a Comment
  • Lynette November 19, 2017, 10:04 pm

    Love your site. It’s like a breath of fresh air. I have just stumbled on it while looking for a recipe on the best way to bake a trout given to us by a friend. Will be trying your one tonight. Thanks.

    Reply
  • Beverly Andrews potry July 30, 2017, 6:10 pm

    Good and simple which is most important!

    Reply
  • Brenda May 9, 2017, 4:43 pm

    My dad always stuffed baked trout with pineapple and white onion and season.

    Reply
  • Milton April 6, 2017, 9:48 pm

    I recently went from bass to trout fishing to change it up a bit. I caught my limit (7) and scaled, cleaned and took the bones out (the easy way) all at the stream I caught them. Scales free skin was left on since it’s also good to eat. I had tried pan frying them w/butter and seasoning them with salt, pepper, smoked hot paprika and lemon juice after cooking. Needless to say they were delicious! Today I tried your recipe but I didn’t have lemons so I used lemon juice. This one’s a keeper boys and girls! Can’t wait to catch, and eat more!

    Reply
  • Tracy March 15, 2017, 2:08 pm

    OMG! I made exactly as sown and served it with Red Pepper Quinoa and shaved steamed Brussel Sprouts. To Die For! And the funniest part, I don’t like fish, lol.

    Reply
  • D & D February 13, 2017, 8:45 am

    It was our first time to bake trout and this recipe was fantastic. We used cilantro as our herb and butter instead of olive oil. The trout was cooked perfectly following the instructions. We were told that the trout out of our town’s hatchery is too strong too eat…not true. Thanks! 5 stars.

    Reply

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