One-Tray Baked Trout Garlic (Print Version)

Tender trout fillets baked with garlic, herbs, and vegetables for a simple, flavorful dish.

# What You Need:

→ Fish and Main

01 - 4 trout fillets, skin-on, pin bones removed, approx. 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:

01 - Preheat oven to 400°F. Line a large baking tray with parchment paper.
02 - Place halved potatoes and onion wedges on the tray. Drizzle with 1½ tablespoons olive oil, season with half the salt and black pepper, and toss to coat evenly. Roast for 10 minutes.
03 - Remove tray from oven. Add cherry tomatoes, lemon slices, and sliced garlic to the vegetables. Toss gently to combine.
04 - Position trout fillets skin-side down atop the vegetables. Drizzle with remaining olive oil, season with remaining salt and pepper, and sprinkle with crushed red pepper flakes if using.
05 - Distribute chopped parsley, dill, and chives evenly over the trout and vegetables.
06 - Return the tray to the oven and bake for 10 to 12 minutes until the trout is opaque and flakes easily with a fork, and vegetables are tender.
07 - Serve immediately, garnished with additional herbs and a squeeze of lemon if desired.

# Expert Advice:

01 -
  • Everything cooks together on one tray, which means less mess and more time to actually enjoy your evening.
  • The trout stays tender and flaky while the vegetables caramelize beautifully around it.
  • Fresh herbs and garlic create layers of flavor without any fussy sauces or extra steps.
  • Its flexible enough to swap in whatever vegetables or fish you have on hand.
02 -
  • Dont skip the 10-minute head start for the potatoes, or they will still be hard when the fish is done.
  • Slice the garlic thin so it crisps without burning, thick slices can turn bitter in the high heat.
  • Check the trout at 10 minutes, smaller fillets cook faster and you dont want to dry them out.
  • Use parchment paper instead of foil, it prevents sticking and makes cleanup effortless.
03 -
  • Pat the trout fillets dry with a paper towel before seasoning, it helps the skin crisp up nicely.
  • Use a mix of small and medium potatoes for varied texture, the smaller ones get crispier.
  • Add the herbs in two stages, half before roasting and half after, for both cooked and fresh herbal notes.
  • Invest in good parchment paper, cheap brands tear and stick, making cleanup harder than it needs to be.
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