One-Tray Baked Trout Dish (Print Version)

Tender trout and veggies baked together with garlic and fresh herbs, perfect for easy, flavorful dining.

# What You'll Need:

→ Fish and Main

01 - 4 skin-on trout fillets, pin bones removed, approximately 5.3–6.3 oz (150–180 g) each

→ Vegetables

02 - 14 oz (400 g) baby potatoes, halved
03 - 7 oz (200 g) 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 Make It:

01 - Preheat oven to 400°F. Line a large baking tray with parchment paper.
02 - Arrange halved potatoes and onion wedges on the tray. Drizzle with 1½ tbsp olive oil, season with half the sea salt and black pepper, then toss to coat evenly. Roast for 10 minutes.
03 - Remove tray from oven. Add cherry tomatoes, lemon slices, and sliced garlic to potatoes and onions. Gently toss together.
04 - Lay trout fillets skin-side down on top of vegetables. Drizzle remaining 1½ tbsp olive oil over fillets, season with remaining salt and pepper, and sprinkle crushed red pepper flakes if desired.
05 - Evenly scatter chopped parsley, dill, and chives over trout and vegetables.
06 - Return tray to oven and bake for 10 to 12 minutes until trout is opaque and flakes easily, and vegetables are tender.
07 - Serve immediately, optionally garnished with extra herbs and a squeeze of lemon.

# Expert Tips:

01 -
  • One tray means you can actually relax with a glass of wine while dinner cooks itself.
  • The trout stays moist and flaky, soaking up all the garlicky, herby flavors without any fuss.
  • It looks like you spent an hour plating when really you just slid everything onto the table straight from the oven.
02 -
  • Don't skip the 10-minute head start for the potatoes, I tried cooking everything together once and ended up with raw spuds and rubbery fish.
  • Pat the trout fillets dry before placing them on the tray, moisture makes them steam instead of roast and you lose that delicate crust.
03 -
  • Use a tray large enough that everything sits in a single layer, crowding makes things steam instead of roast.
  • Slice the garlic thin but not paper-thin, you want it to soften and sweeten without burning to a crisp.
  • If your trout fillets are uneven in thickness, tuck the thinner tail ends under slightly so they don't overcook.
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