Pin it I stumbled onto this recipe on a Tuesday night when I had exactly twenty minutes before everyone got home. The trout was sitting in the fridge, the potatoes were starting to sprout eyes, and I was too tired to think about multiple pans. I threw it all on one tray, crossed my fingers, and pulled out something that looked like I'd planned it for days. The kitchen smelled like a garden had moved in, and the crispy-edged potatoes stuck to the parchment just enough to turn golden without burning.
The first time I made this for my sister, she walked into the kitchen and said it looked like something from a cookbook photoshoot. I told her it was just fish and potatoes on a pan, but she didnt believe me until she saw the single dirty tray in the sink. She still asks me to make it whenever she visits, usually with extra lemon and a loaf of bread to soak up the garlicky oil pooled at the bottom of the tray.
Ingredients
- Trout fillets: Skin-on keeps the fish from falling apart and crisps beautifully against the heat, just make sure the pin bones are gone or youll be picking mid-bite.
- Baby potatoes: Halving them gives you more surface area to brown, and they soak up all the lemony, herby drippings from the fish.
- Cherry tomatoes: They burst open in the oven and turn sweet and jammy, adding little pockets of brightness to every forkful.
- Red onion: Wedges soften and caramelize at the edges without disappearing, and they add a gentle sweetness that balances the garlic.
- Lemon slices: Roasting them mellows the tartness and makes them edible, rind and all, plus they look beautiful tucked between the vegetables.
- Garlic cloves: Sliced thin so they get crispy and nutty instead of burning, and they scatter into every corner of the tray.
- Fresh herbs: Parsley, dill, and chives bring a bright, grassy flavor that feels alive against the richness of the fish and oil.
- Olive oil: Drizzle it generously because it carries the flavor of everything and keeps the trout from sticking to the parchment.
- Sea salt and black pepper: Season in layers so every element tastes intentional, not bland in the middle with all the flavor on top.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle warmth that sneaks up on you after the first few bites.
Instructions
- Preheat and Prep Your Tray:
- Heat the oven to 200°C and line a large baking tray with parchment so nothing sticks and cleanup stays easy. This step matters because a cold oven wont crisp the potatoes or cook the fish evenly.
- Start the Vegetables:
- Toss the halved potatoes and onion wedges with olive oil, salt, and pepper, then spread them out on the tray and roast for 10 minutes. This head start ensures theyre tender by the time the trout is done.
- Add Tomatoes and Aromatics:
- Pull the tray out, scatter the cherry tomatoes, lemon slices, and sliced garlic over the potatoes, and give everything a gentle toss. The garlic will toast and the tomatoes will start to blister alongside the fish.
- Nestle the Trout:
- Lay the trout fillets skin-side down right on top of the vegetables, drizzle with the rest of the olive oil, and season with salt, pepper, and red pepper flakes if using. The skin protects the flesh and crisps up beautifully against the heat.
- Shower with Herbs:
- Scatter the chopped parsley, dill, and chives over everything, letting some fall on the fish and some on the vegetables. Fresh herbs wilt into the dish and release their oils as everything bakes.
- Bake Until Flaky:
- Slide the tray back into the oven and bake for 10 to 12 minutes, until the trout is opaque and flakes easily with a fork and the vegetables are tender. Dont overcook or the fish will dry out and lose its silky texture.
- Serve Straight from the Tray:
- Bring the whole tray to the table, garnish with extra herbs and a squeeze of lemon if you like, and let everyone help themselves. The crusty bits stuck to the parchment are the best part.
Pin it One night I made this for a friend who said she didnt like fish. She ate two servings and asked if I could write the recipe down for her mom. I realized then that it wasnt really about the trout, it was about the whole tray coming together, the way the lemon softened and the garlic turned sweet and the herbs made everything feel less like dinner and more like a small celebration.
Swaps and Substitutions
Salmon fillets work just as well if you cant find trout, though theyre a bit richer and might need an extra minute in the oven. You can toss in asparagus or zucchini during the second roast if you want more vegetables, and thyme or tarragon can stand in for dill if thats what you have in the fridge. If youre out of baby potatoes, fingerlings or even quartered Yukons will do the job, just cut them small enough to cook through in time.
Serving Suggestions
This dish is complete on its own, but a crusty baguette or sourdough loaf is perfect for mopping up the lemony, garlicky oil pooled at the bottom of the tray. A simple green salad with a sharp vinaigrette balances the richness, and a crisp Sauvignon Blanc or dry Riesling cuts through the olive oil and lifts the herbs. Sometimes I just eat it straight from the tray with a fork, standing at the counter, because it tastes better when its still too hot to wait.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to two days, though the trout loses some of its flakiness and the potatoes soften. Reheat gently in a low oven at 150°C for about 10 minutes, or eat it cold flaked over a salad with a squeeze of fresh lemon. The vegetables actually taste sweeter the next day, and the garlic mellows into something almost jammy.
- Dont microwave the trout or itll turn rubbery and dry out completely.
- If youre reheating, add a drizzle of fresh olive oil to bring back some of the moisture.
- Cold trout makes an excellent lunch tucked into a pita with greens and a dollop of yogurt.
Pin it This is the kind of recipe that makes you look like you know what youre doing, even on nights when you absolutely dont. Keep trout in the freezer, herbs in the fridge, and a lemon or two on the counter, and youll always have a way to turn a handful of ingredients into something that feels like care.
Recipe FAQ
- → Can I substitute the trout with another fish?
Yes, salmon fillets make an excellent alternative, offering a similar texture and flavor profile for this preparation.
- → What vegetables work well alongside the trout?
Baby potatoes, cherry tomatoes, and red onion are ideal, but you can also use asparagus or zucchini depending on the season.
- → How do I know when the trout is perfectly cooked?
The trout is done when it turns opaque and flakes easily with a fork, usually after 10–12 minutes in the oven.
- → Is this dish suitable for gluten-free diets?
Yes, this preparation is naturally gluten-free. Be sure to check any packaged ingredients for hidden gluten.
- → What herbs enhance the flavor of the trout?
Fresh parsley, dill, and chives add aromatic notes that complement the garlic and fish beautifully.