Save I picked up trout on a whim one weeknight because the fishmonger said it was just in. At home, I realized I had no plan, just a bunch of herbs wilting in the fridge and some potatoes. I tossed everything onto one tray, slid it into the oven, and twenty minutes later, dinner was done. The kitchen smelled like garlic and lemon, and I remember thinking this might be the easiest thing I'd ever made that actually tasted special.
The first time I made this for friends, I was nervous because it felt too simple. But when I brought the tray to the table, everyone leaned in close, and someone said it looked like something from a restaurant. We ate straight from the tray with forks and our hands, pulling apart the crispy lemon slices and fighting over the garlic-soaked potatoes. It became my go-to whenever I wanted to impress without the stress.
Ingredients
- Trout fillets: Skin-on keeps them moist and adds a little crisp if the oven runs hot. Ask your fishmonger to remove the pin bones, or use tweezers at home.
- Baby potatoes: Halving them helps them cook through in the same time as the fish. I like leaving the skins on for texture.
- Cherry tomatoes: They burst in the oven and create a sweet, tangy juice that pools under the trout.
- Red onion: Wedges soften and caramelize slightly, adding a mild sweetness that balances the garlic.
- Lemon slices: Roasting them mellows the acidity and makes them edible, rind and all.
- Garlic cloves: Thin slices turn golden and jammy, not harsh. Don't skip this step.
- Fresh parsley, dill, and chives: The trio brings brightness and makes the whole dish smell alive. Dried herbs won't give you the same lift.
- Olive oil: Use something you'd drizzle on bread. It matters here.
- Sea salt and black pepper: Season generously. The vegetables need it as much as the fish.
- Crushed red pepper flakes: Optional, but a pinch adds a quiet warmth that sneaks up on you.
Instructions
- Preheat and prep the tray:
- Set your oven to 200°C (400°F) and line a large baking tray with parchment paper. This keeps everything from sticking and makes cleanup disappear.
- Start the potatoes and onions:
- Spread the halved potatoes and onion wedges on the tray, drizzle with half the olive oil, and season with half the salt and pepper. Toss them around with your hands so every piece gets coated, then roast for 10 minutes to get a head start.
- Add the tomatoes and aromatics:
- Pull the tray out and scatter the cherry tomatoes, lemon slices, and garlic over the potatoes. Give it a gentle toss so the garlic doesn't burn on bare metal.
- Nestle in the trout:
- Lay the trout fillets skin-side down right on top of the vegetables. Drizzle with the remaining olive oil, season with the rest of the salt and pepper, and sprinkle red pepper flakes if you like a little heat.
- Shower with herbs:
- Scatter the parsley, dill, and chives over everything. Don't be shy, the herbs make the dish.
- Bake until done:
- Slide the tray back into the oven and bake for 10 to 12 minutes. The trout is ready when it flakes easily with a fork and the vegetables are soft and golden at the edges.
- Serve from the tray:
- Bring it straight to the table, garnish with extra herbs, and let people squeeze lemon over their portions. It tastes best when it's still steaming.
Save One evening I made this after a long day, and my partner walked in just as I pulled the tray from the oven. He didn't say anything, just grabbed a fork and ate a piece of trout standing at the counter. We ended up eating the whole thing there, leaning against the stove, talking about nothing important. It's funny how a simple tray of fish can feel like a moment worth keeping.
Substitutions and Variations
If you can't find trout, salmon fillets work beautifully and take the same amount of time. I've also used asparagus, zucchini, and even green beans when I had them around. Just cut everything to similar sizes so it all finishes together. Sometimes I add a handful of olives for a briny kick, or a spoonful of capers if I'm feeling bold. The recipe is forgiving, so trust your instincts and use what you have.
Serving Suggestions
I like to serve this with crusty bread to soak up the garlicky oil and tomato juices at the bottom of the tray. A simple green salad with lemon vinaigrette on the side keeps it light and fresh. If you want to make it feel fancier, pour a crisp Sauvignon Blanc or a dry Riesling. The acidity cuts through the richness of the fish and makes every bite feel bright.
Storage and Reheating
Leftovers keep in the fridge for up to two days in an airtight container. The trout is best eaten fresh, but if you need to reheat it, do it gently in a low oven so it doesn't dry out. The vegetables actually taste even better the next day after they've soaked up all the flavors. I've been known to eat cold trout straight from the container for lunch, flaked over greens with a squeeze of lemon.
- Don't microwave the fish or it will turn rubbery.
- Reheat at 160°C (325°F) for about 8 minutes, just until warmed through.
- The lemon slices get even sweeter and more jammy after a day in the fridge.
Save This is the kind of recipe that makes weeknight cooking feel less like a chore and more like taking care of yourself. I hope it becomes one of those dishes you make without thinking, the kind that fills your kitchen with warmth and makes dinner feel like home.
Recipe FAQs
- → What type of fish is used in this dish?
Trout fillets with skin-on and pin bones removed are used to ensure tender, flavorful results.
- → Can I substitute the trout with another fish?
Yes, salmon fillets make a suitable alternative while maintaining a similar texture and taste.
- → What herbs complement the flavors best?
Fresh parsley, dill, and chives create an aromatic herb blend that enhances the fish and vegetables.
- → How do I ensure the vegetables are cooked properly?
Roast potatoes and onions first for 10 minutes before adding tomatoes and trout for even cooking.
- → Is this a gluten-free meal option?
Yes, the dish naturally contains no gluten, but check any packaged ingredients to confirm.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or dry Riesling complements the delicate flavors nicely.