Baked Lemon Herb Trout (Printable View)
Tender trout fillets baked with fresh herbs, lemon, and garlic for a bright and flavorful dish.
# Ingredient List:
→ Fish
01 - 4 trout fillets (5.3 oz each), skin optional
→ Marinade & Seasonings
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 1 teaspoon lemon zest
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh parsley, finely chopped
07 - 1 tablespoon fresh dill, finely chopped
08 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
→ Garnish
11 - 4 lemon slices
12 - Additional fresh herbs (optional)
# How to Prepare:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease an oven-safe dish.
02 - Pat trout fillets dry with paper towels and place skin-side down on the prepared baking sheet or dish.
03 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, thyme, salt, and black pepper.
04 - Spoon the herb mixture evenly over each fillet, ensuring full surface coverage.
05 - Place one lemon slice atop each fillet.
06 - Bake for 15 to 18 minutes or until the trout is opaque and flakes easily with a fork.
07 - Remove from oven, garnish with additional fresh herbs if desired, and serve immediately.
# Expert Suggestions:
01 -
- It feels like sharing a secret when I tell friends how simple yet flavorful this trout is to prepare
- The combination of fresh herbs and lemon zest makes it a fresh and light dish that everyone asks for again
02 -
- Patting the trout dry before baking is essential to avoid soggy skin and helps the herb mixture stick better
- Using fresh herbs instead of dried when possible transforms the flavor and keeps the dish vibrant
03 -
- Don't skip the lemon zest; it adds a fragrant layer of citrus that juice alone can't achieve
- Cover the fish gently with the herb mixture to protect it from drying and infuse flavor deeply