Pin It I wasn't planning to cook that night, honestly. I'd picked up fresh trout on a whim at the market because the fishmonger insisted they'd come in that morning, still glistening. Back home, I stared at my tiny kitchen and thought: no way I'm dirtying five pans for dinner. So I grabbed one tray, tossed everything on it, and crossed my fingers. Twenty minutes later, the smell of roasted garlic and herbs had my neighbor knocking to ask what I was making.
The first time I made this for friends, I panicked halfway through because I forgot to mention I was serving fish. Turns out, even the pickiest eater at the table went back for seconds. We ate it family-style, passing the tray around, everyone fighting over the crispy lemon slices and those sweet, jammy tomatoes. It became my go-to whenever I wanted to impress without actually stressing.
Ingredients
- Trout fillets: Skin-on keeps them from drying out and crisps up beautifully, ask your fishmonger to remove the pin bones so you don't have to fuss with tweezers.
- Baby potatoes: Halve them so they roast faster and get those crispy golden edges, waxy varieties hold their shape better than starchy ones.
- Cherry tomatoes: They burst in the oven and create a sweet, tangy sauce that pools under the fish, use the ripest ones you can find.
- Red onion: Wedges soften and caramelize slightly, adding a mild sweetness that balances the herbs.
- Lemon slices: Roasting them mellows the tartness and makes them edible, plus they look gorgeous on the plate.
- Garlic cloves: Thinly sliced so they crisp up without burning, raw garlic would be too harsh here.
- Fresh parsley, dill, and chives: This trio is magic with fish, dried herbs won't give you the same bright, grassy flavor.
- Olive oil: Use a good one, it's coating everything and you'll taste the difference.
- Sea salt and black pepper: Season in layers, the vegetables need it first, then the fish gets its own hit.
- Crushed red pepper flakes: Optional but I always add them for a subtle warmth that sneaks up on you.
Instructions
- Prep the Oven and Tray:
- Preheat to 200°C and line your tray with parchment, trust me, cleanup will thank you later.
- Start the Potatoes and Onions:
- Toss them with olive oil, salt, and pepper, then roast for 10 minutes so they get a head start. They need more time than the fish or they'll be crunchy in a bad way.
- Add Tomatoes, Lemon, and Garlic:
- Pull the tray out and scatter them over the potatoes, don't stir too much or the potatoes lose their sear.
- Nestle the Trout on Top:
- Lay the fillets skin-side down right on the vegetables, drizzle with the rest of the oil, and season generously. The skin acts like a little shield, keeping the flesh tender.
- Shower with Herbs:
- Scatter parsley, dill, and chives over everything like confetti, this is where the magic happens.
- Bake Until Flaky:
- Return to the oven for 10 to 12 minutes, the trout should be opaque and flake easily when you nudge it with a fork. Overcooking turns it chalky, so watch closely.
- Serve Straight Away:
- Garnish with extra herbs and a squeeze of roasted lemon, then bring the whole tray to the table.
Pin It There's something about pulling a tray out of the oven and seeing everything glistening and golden that makes me feel like I've got my life together. My partner once said this dish tastes like summer by the sea, even though we made it in the middle of a rainy October. That's when I knew it was a keeper.
Swapping and Tweaking
Salmon works beautifully here if trout isn't your thing, just add an extra minute or two since the fillets are usually thicker. I've also thrown in asparagus spears and zucchini rounds when I had them lying around, they soak up the garlicky oil and char in all the right places. If you're feeling fancy, a splash of white wine over the vegetables before adding the fish amps up the flavor even more.
What to Serve Alongside
I usually tear into a crusty baguette to mop up the juices, but a simple green salad with lemon vinaigrette keeps things light. Once, I served this with buttery couscous and it disappeared so fast I didn't even get a photo. A chilled Sauvignon Blanc or dry Riesling cuts through the richness perfectly, though sparkling water with a lemon wedge works too if you're keeping it casual.
Storing and Reheating
Leftovers keep in the fridge for up to two days, though the fish is best enjoyed fresh. I've reheated it gently in a low oven covered with foil, but honestly, I usually just flake the trout into a salad the next day with the roasted veggies and call it lunch. The potatoes and tomatoes hold up better than the fish, so plan accordingly.
- Store fish and vegetables separately if you can, it keeps the textures from getting mushy.
- Cold trout straight from the fridge on toast with a squeeze of lemon is weirdly delicious.
- Don't microwave it, the fish turns rubbery and you'll regret everything.
Pin It This recipe taught me that weeknight dinners don't have to be boring or complicated, sometimes all you need is good ingredients and a hot oven. I hope it brings you as many easy, delicious evenings as it's given me.
Recipe FAQs
- → Can I substitute trout with another fish?
Yes, salmon fillets work well as a flavorful alternative, baking in similar time and complementing the herbs and garlic.
- → What vegetables can I add to this dish?
Seasonal vegetables like asparagus, zucchini, or bell peppers can be added for variety and extra color.
- → How do I know when the fish is cooked?
The trout is done when it becomes opaque and flakes easily when tested with a fork.
- → Is this dish gluten-free?
Yes, it naturally contains no gluten, but check packaged ingredients to be certain.
- → What wine pairs well with this meal?
Crisp white wines like Sauvignon Blanc or dry Riesling complement the fresh herbs and fish beautifully.
- → Can I prepare this in advance?
You can prep ingredients ahead, but for best flavor and texture, bake just before serving.