One-Tray Baked Trout (Printable)

Tender trout fillets roasted with garlic, herbs, and vegetables on one tray for easy preparation.

# What You’ll Need:

→ Fish and Main

01 - 4 trout fillets, skin-on, pin bones removed (approximately 5.3 to 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 tablespoons fresh parsley, chopped
08 - 2 tablespoons fresh dill, chopped
09 - 2 tablespoons fresh chives, chopped

→ Seasoning & Oil

10 - 3 tablespoons olive oil
11 - 1 teaspoon sea salt
12 - ½ teaspoon freshly ground black pepper
13 - ½ teaspoon crushed red pepper flakes (optional)

# How-To:

01 - Preheat the 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 sea salt and black pepper, and toss to coat evenly. Roast for 10 minutes.
03 - Remove the tray from the oven. Add cherry tomatoes, lemon slices, and sliced garlic. Gently toss to combine.
04 - Lay trout fillets skin-side down atop the vegetables. Drizzle with remaining olive oil, season with the rest of the sea salt and black pepper, and sprinkle crushed red pepper flakes if desired.
05 - Scatter fresh parsley, dill, and chives evenly over the trout and vegetables.
06 - Return the tray to the oven and bake for 10–12 minutes, until the trout is opaque and flakes easily, and vegetables are tender.
07 - Serve immediately, optionally garnished with extra herbs and a squeeze of lemon.

# Expert Hints:

01 -
  • Everything cooks on one tray, so youre not stuck at the stove flipping things or juggling timers.
  • The herbs and garlic make the whole house smell like youve been cooking for hours, even though you havent.
  • Trout stays tender and flaky without any fussing, and the skin crisps up just right if you leave it alone.
02 -
  • Give the potatoes a head start or theyll still be hard when the trout is done, and nobody wants crunchy potatoes next to perfect fish.
  • Dont crowd the tray or everything will steam instead of roast, and youll miss out on the crispy edges and caramelized bits.
  • Check the trout at 10 minutes because ovens vary and overcooked fish turns chalky and sad.
03 -
  • Use parchment paper, not foil, because the fish can stick to foil and tear when you try to lift it off.
  • Slice the garlic by hand instead of using a press so it crisps evenly and doesnt burn into bitter little specks.
  • Let the tray rest for a minute before serving so the juices settle and the fish doesnt fall apart when you plate it.
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