One-Tray Baked Trout (Printable)

Tender trout with garlic, herbs, and seasonal vegetables cooked together on one tray for a simple, flavorful dish.

# What You Need:

→ Fish and Main

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

→ 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 Make It:

01 - Preheat the oven to 400°F. Line a large baking tray with parchment paper.
02 - Arrange halved potatoes and red onion wedges on the tray. Drizzle with 1½ tablespoons olive oil, season with half the salt and pepper, and toss to coat evenly. Roast for 10 minutes.
03 - Remove tray from oven. Add cherry tomatoes, lemon slices, and garlic. Gently toss to combine.
04 - Place trout fillets skin-side down atop the vegetables. Drizzle with remaining olive oil, season with remaining salt and pepper, and sprinkle red pepper flakes if desired.
05 - Scatter fresh 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 trout is opaque and flakes easily with a fork and vegetables are tender.
07 - Serve immediately, optionally garnished with additional herbs and a squeeze of lemon.

# Expert Suggestions:

01 -
  • Everything cooks together on one tray, so you can actually sit down while dinner bakes instead of hovering over the stove.
  • The fish stays moist and flaky while the vegetables caramelize around it, soaking up all the garlicky, herby oil.
  • It looks impressive enough for company but is so simple you could make it half asleep on a Tuesday.
02 -
  • Don't skip the 10-minute head start for the potatoes, or they'll still be hard when the fish is done and you'll be stuck waiting or serving crunchy spuds.
  • Pat the trout fillets dry with a paper towel before placing them on the tray so the skin has a chance to crisp instead of steaming.
  • If your fillets are thicker than usual, add an extra 2 to 3 minutes of baking time and check with a fork, overcooked trout turns chalky fast.
03 -
  • Use parchment paper, not foil, it won't react with the lemon and the cleanup is even easier when you just crumple it up and toss it.
  • If your oven runs hot, check the fish at 10 minutes instead of 12, trout can go from perfect to overdone in a blink.
  • Save any leftover herbs and mix them with softened butter, then freeze it in a log to slice onto fish, chicken, or vegetables whenever you need a quick flavor boost.
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