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.
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.
YOU 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.
YOU 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
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).
You Will Need
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
- Prepare Fish
- Bake 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.
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.