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Baked Herb-Crusted Trout

This baked trout features a simple herb crust made with fresh dill or parsley, lemon zest, and olive oil, which enhances the fish's delicate, flaky texture and natural sweetness. The dish is cooked in the oven until tender and beautifully golden, offering a bright, comforting flavor with minimal fuss. Perfect for a casual dinner that feels both elegant and effortless.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Western
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 whole fresh trout or fillets cleaned and gutted if whole
  • 1 bunch dill or parsley finely chopped
  • 1 lemon lemon zested and juiced
  • 3 tablespoons olive oil good quality extra virgin
  • 2 cloves garlic minced
  • to taste salt and freshly cracked black pepper for seasoning

Equipment

  • Baking dish or sheet
  • Parchment paper or oil
  • Sharp knife or fish scaler
  • Mixing bowl
  • Spatula or tongs
  • Food probe or instant-read thermometer

Method
 

  1. Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper or lightly oil it to prevent sticking.
  2. Rinse the trout under cold water and pat dry with paper towels. If using whole fish, remove any gills and scales as needed.
  3. In a small bowl, mix the chopped herbs, lemon zest, minced garlic, and olive oil until combined to form a fragrant herb paste.
  4. Rub the herb mixture evenly over the surface of the fish, making sure to get some under the skin if possible. Squeeze lemon juice over the fish for brightness.
  5. Place the prepared fish onto the baking sheet, skin side down if filleted, or laid flat if whole. Drizzle lightly with additional olive oil if desired.
  6. Bake in the preheated oven for about 12–15 minutes for fillets or 20–25 minutes for whole fish, until the flesh is opaque and flakes easily with a fork. The skin should be golden and slightly crisp.
  7. Check the internal temperature with a food probe; it should read about 60°C (140°F). If needed, bake a few minutes longer but avoid overcooking.
  8. Remove the fish from the oven and let it rest for 2 minutes to allow the juices to settle.
  9. Gently transfer the fish to a serving platter or plates, garnishing with extra herbs and lemon wedges for a fresh finish.
  10. Enjoy your herb-crusted baked trout with simple sides like roasted vegetables or crusty bread for a complete, satisfying meal.

Notes

For extra flavor, sprinkle a pinch of paprika or white wine over the fish before baking. To get crispier skin, broil for 1 minute at the end, keeping a close eye to prevent burning.