Save to Pinterest I used to think baking fish was intimidating until a friend showed me this tray method on a rainy Tuesday night. We tossed everything onto one pan, slid it into the oven, and twenty minutes later sat down to something that tasted like we'd been cooking all afternoon. The trout came out tender, the garlic turned sweet and mellow, and the herbs filled the kitchen with a smell I still associate with easy, happy dinners.
The first time I made this for my family, my sister kept asking what the secret ingredient was. There wasn't one, just good olive oil, fresh herbs, and the magic of letting the oven do the work. My nephew, who usually picks at fish, quietly asked for seconds. That's when I knew this recipe was a keeper.
Ingredients
- Trout fillets: Skin-on fillets hold together beautifully and the skin crisps up slightly in the oven, adding texture.
- Baby potatoes: Halving them ensures they cook through in the same time as the fish, and they soak up all the garlicky oil.
- Cherry tomatoes: They burst in the heat and release sweet, tangy juices that mingle with everything else on the tray.
- Red onion: Wedges soften and caramelize just enough to add a mild, sweet depth without overpowering the fish.
- Lemon slices: Roasting them mellows their acidity and infuses the dish with a gentle citrus brightness.
- Garlic cloves: Thin slices turn golden and jammy, spreading their aroma across every bite.
- Fresh parsley, dill, and chives: This herb trio is bright, grassy, and classic with fish, use whatever looks freshest at the market.
- Olive oil: A good quality oil makes a real difference here, it carries flavor and keeps everything moist.
- Sea salt and black pepper: Simple seasoning lets the natural flavors shine without competing.
- Crushed red pepper flakes: Optional, but a pinch adds a subtle warmth that complements the herbs nicely.
Instructions
- Preheat and Prep:
- Set your oven to 200°C (400°F) and line a large baking tray with parchment paper. This prevents sticking and makes cleanup effortless.
- Roast the Potatoes First:
- Spread the halved potatoes and onion wedges on the tray, drizzle with half the olive oil, season with half the salt and pepper, and toss until evenly coated. Roast for 10 minutes so they get a head start and turn tender.
- Add the Vegetables:
- Pull the tray out and scatter the cherry tomatoes, lemon slices, and garlic over the potatoes. Give everything a gentle toss to combine.
- Nestle the Trout:
- Lay the trout fillets skin-side down right on top of the vegetables, drizzle with the remaining olive oil, and season with the rest of the salt, pepper, and red pepper flakes if using. The fillets should sit snugly among the vegetables.
- Scatter the Herbs:
- Sprinkle the fresh parsley, dill, and chives generously over the trout and vegetables. The herbs will perfume everything as they bake.
- Finish Baking:
- Return the tray to the oven and bake for 10 to 12 minutes, until the trout is opaque and flakes easily with a fork. The vegetables should be tender and the garlic golden.
- Serve Hot:
- Plate everything straight from the tray, garnish with extra herbs if you like, and serve with a squeeze of fresh lemon. Enjoy immediately while everything is warm and fragrant.
Save to Pinterest One evening I served this with crusty bread and a simple green salad, and my partner said it felt like we were sitting at a little seaside bistro. The combination of tender fish, sweet roasted garlic, and bright herbs made the whole meal feel special without any of the usual stress. It's become our go-to when we want something nourishing and a little celebratory.
Choosing Your Fish
Trout works beautifully here because it's mild, delicate, and cooks quickly, but salmon fillets are a great substitute if that's what you prefer or have on hand. Just keep an eye on the cooking time, thicker salmon pieces might need an extra minute or two. I've also tried this with sea bass, and it turned out wonderfully.
Adding More Vegetables
This recipe is very forgiving when it comes to vegetables. I've tossed in asparagus, zucchini, and even thinly sliced fennel depending on the season. Just make sure everything is cut to a similar size so it cooks evenly. Harder vegetables like carrots should be sliced thin or given a head start with the potatoes.
Serving Suggestions and Pairings
This dish is delicious on its own, but I love serving it with warm crusty bread to soak up the garlicky, lemony juices that gather at the bottom of the tray. A simple arugula salad dressed with olive oil and lemon balances the richness perfectly. If you're pairing wine, a crisp Sauvignon Blanc or dry Riesling complements the herbs and citrus beautifully.
- Serve with crusty sourdough or a baguette for dipping.
- Add a light green salad with lemon vinaigrette on the side.
- Pair with a chilled white wine or sparkling water with lemon.
Save to Pinterest This recipe has saved me on busy weeknights and impressed guests on quieter weekends, and I hope it does the same for you. There's something deeply satisfying about pulling a beautiful, fragrant tray from the oven and knowing dinner is already done.