One-Tray Baked Trout (Printable)

Tender trout fillets with garlic, herbs, and vegetables baked together on one tray for simple, flavorful cooking.

# Ingredient List:

→ 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, sliced 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 the halved baby potatoes and red onion wedges on the baking tray. Drizzle with 1½ tablespoons olive oil, season with half the sea salt and black pepper, then toss gently to coat. Roast for 10 minutes.
03 - Remove the tray from the oven. Add the halved cherry tomatoes, lemon slices, and sliced garlic to the tray. Toss gently to combine.
04 - Arrange trout fillets skin-side down atop the vegetables. Drizzle with remaining olive oil, season with remaining salt and pepper, and sprinkle crushed red pepper flakes if using.
05 - Scatter chopped parsley, dill, and chives evenly over the trout and vegetables.
06 - Return the tray to the oven and bake for 10 to 12 minutes, or until the trout is opaque, flakes easily, and vegetables are tender.
07 - Serve immediately, garnished with additional fresh herbs and a squeeze of lemon if desired.

# Expert Advice:

01 -
  • Everything cooks on one tray, so you're not juggling pans or watching multiple burners while trying to set the table.
  • The herbs and garlic infuse the fish with so much flavor that you don't need a sauce or anything fancy on the side.
  • It looks like you spent an hour on it, but you're really just chopping and tossing for ten minutes before the oven does the work.
  • Cleanup is almost nonexistent, just parchment paper to toss and a tray to rinse.
02 -
  • Don't skip the 10-minute head start for the potatoes, raw potatoes and delicate fish don't cook at the same rate, and you'll end up with crunchy spuds or overcooked trout.
  • Pat the trout fillets dry with paper towels before placing them on the tray, excess moisture steams the skin instead of letting it crisp.
  • If your garlic slices are too thick, they can turn bitter and hard, aim for thin enough that they curl slightly in the heat.
  • Check your oven's hot spots, rotate the tray halfway through the final bake if one side tends to cook faster.
03 -
  • Use parchment paper instead of foil, it doesn't react with the lemon and makes for easier cleanup without any metallic taste.
  • Don't overcrowd the tray, spread everything out so the vegetables roast instead of steam, and the fish cooks evenly.
  • Taste a potato wedge before adding the fish, if it's still firm, give it another few minutes, the timing matters more than the clock.
  • Save any leftover herb stems and toss them onto the tray, they add subtle flavor and look rustic and pretty.
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