Baked Lemon Herb Trout (Print Version)
Tender trout fillets baked with fresh herbs and lemon for a light, flavorful dish.
# What You'll Need:
→ Fish
01 - 4 trout fillets, skin-on or skinless, approximately 5.3 oz (150 g) each
→ Marinade & Seasoning
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 1 teaspoon lemon zest
05 - 2 garlic cloves, minced
06 - 1 tablespoon fresh parsley, finely chopped
07 - 1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
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 Steps:
01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil a baking dish.
02 - In a small mixing bowl, combine olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, thyme, salt, and black pepper.
03 - Pat trout fillets dry with paper towels and arrange skin-side down on the prepared baking surface.
04 - Brush the marinade evenly over each fillet and place one lemon slice atop each piece.
05 - Bake for 15 to 18 minutes until the fish flakes easily with a fork and is opaque in the center.
06 - Serve immediately, garnished with additional fresh herbs if desired.
# Expert Tips:
01 -
- You get impressive, restaurant-quality results with minimal fuss, perfect for busy evenings.
- The bright lemon and herb combo feels like a little secret that freshens up any diner.
02 -
- Patting the trout dry before marinating is a game changer for achieving that perfect crust instead of soggy fish.
- Marinating for even 10 minutes intensifies the herb and lemon flavors and really brings out the freshness.
03 -
- Don't skip the drying step before marinating—it makes all the difference between soggy and flaky fish.
- Seal in freshness by covering the marinated fillets tightly if you're prepping ahead for later baking.