One-Tray Baked Trout Garlic (Printable)

Tender trout baked with garlic, herbs, and seasonal vegetables for an effortless main dish.

# What You'll Need:

→ Fish and Main

01 - 4 trout fillets, skin-on, pin bones removed, approximately 5.3–6.3 oz each

→ Vegetables

02 - 14 oz baby potatoes, halved
03 - 7 oz cherry tomatoes, halved
04 - 1 red onion, cut 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)

# Steps:

01 - Preheat the oven to 400°F. Line a large baking tray with parchment paper.
02 - Arrange halved baby 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 tray from oven. Add halved cherry tomatoes, lemon slices, and sliced garlic to the vegetables. Toss gently to combine.
04 - Place trout fillets skin-side down atop the vegetable mixture. Drizzle remaining olive oil over the fillets, season with the remaining sea salt, black pepper, and sprinkle red pepper flakes if desired.
05 - Scatter chopped parsley, dill, and chives evenly over the fillets and vegetables.
06 - Return the tray to the oven and bake for 10 to 12 minutes, or until the trout is opaque and flakes easily with a fork, and the vegetables are tender.
07 - Serve immediately, garnished with additional fresh herbs and a squeeze of lemon if preferred.

# Expert Advice:

01 -
  • Everything cooks on one tray, so cleanup is just tossing parchment paper.
  • The trout stays tender and flaky without any fussy technique or watching.
  • Fresh herbs and garlic make it taste like you spent an hour, not thirty minutes.
  • You can swap in whatever vegetables are sitting in your fridge and it still works.
02 -
  • Give the potatoes a head start or they won't cook through in time with the fish.
  • Don't overcrowd the tray or the vegetables will steam instead of roast.
  • Check the trout at 10 minutes, it cooks fast and dry fish is heartbreaking.
03 -
  • Use parchment paper, not foil, so the acid from the lemon and tomatoes doesn't react with the metal.
  • Slice the garlic thin but not paper-thin, or it will burn before the fish is done.
  • Let the tray rest for a minute after baking so the juices settle and the flavors come together.
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