One-Tray Baked Trout Garlic (Printable)

Tender trout fillets with garlic, herbs, and seasonal vegetables baked together for easy, flavorful dining.

# What You'll Need:

→ Fish and Main

01 - 4 trout fillets (5–6 oz each), skin-on, pin bones removed

→ 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)

# How to Make It:

01 - Preheat the oven to 400°F. Line a large baking tray with parchment paper.
02 - Arrange halved potatoes and onion wedges on the tray. Drizzle with 1½ tablespoons olive oil, season with half of the salt and pepper, and toss to coat. Roast for 10 minutes.
03 - Remove tray from oven. Add cherry tomatoes, lemon slices, and garlic; gently toss to combine.
04 - Position trout fillets skin-side down atop the vegetables. Drizzle with remaining olive oil, season with remaining salt and pepper, and sprinkle with red pepper flakes if using.
05 - Scatter parsley, dill, and chives evenly over the trout and vegetables.
06 - Return tray to oven and bake for 10 to 12 minutes, until trout is opaque and flakes easily with a fork, and vegetables are tender.
07 - Serve immediately, garnished with additional herbs and a squeeze of lemon if desired.

# Expert Hints:

01 -
  • Everything cooks on one tray, so cleanup is basically nonexistent.
  • The fish stays moist and flaky without any fussy techniques or constant checking.
  • Fresh herbs and garlic create a bright, aromatic flavor that feels restaurant-worthy.
  • You can swap in whatever vegetables are sitting in your fridge and it still turns out delicious.
02 -
  • Giving the potatoes a 10-minute head start is essential, otherwise they'll still be hard when the fish is done.
  • Don't overcrowd the tray or the vegetables will steam instead of roast, use two trays if needed.
  • Check the trout at 10 minutes, it cooks fast and can go from perfect to dry in just a minute or two.
03 -
  • Use parchment paper instead of foil, it prevents sticking and the fish won't take on any metallic taste.
  • Slice the garlic thin so it turns sweet and golden instead of burning.
  • Always check your trout a minute or two early, it's much easier to add time than to rescue overcooked fish.
  • Leftover herbs can be stirred into yogurt or sour cream for a quick, fresh sauce.
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