Save to Pinterest I started making this on weeknights when I realized I could skip the stovetop entirely. The smell of garlic and herbs mingling with roasting fish pulls everyone to the kitchen before the timer even goes off. There's something satisfying about sliding one tray into the oven and walking away, knowing dinner will emerge golden and ready. No juggling pans, no splatter on the stove. Just clean, simple flavor that tastes like you tried harder than you did.
The first time I served this, I had friends over who claimed they didn't like fish. I didn't announce what we were eating until I brought the tray to the table, still sizzling, lemon slices charred at the edges. They were quiet for a moment, then someone reached for seconds. One of them now texts me every few months asking for the recipe again, even though I've sent it twice.
Ingredients
- Trout fillets: Skin-on keeps the fish from drying out and crisps beautifully against the hot tray, ask your fishmonger to remove the pin bones if you don't want to fuss with tweezers at home.
- Baby potatoes: Halving them exposes more surface area to caramelize, and their waxy texture holds up perfectly under high heat without turning mushy.
- Cherry tomatoes: They burst and release their juices, creating a light, tangy sauce that pools around the fish and vegetables.
- Red onion: Wedges soften and sweeten in the oven, their edges turning jammy and slightly charred.
- Lemon slices: Roasting them mellows the acidity and adds a subtle, aromatic bitterness that balances the richness of the fish.
- Garlic cloves: Thinly sliced so they crisp and sweeten rather than burn, scattering nutty, golden bits throughout the tray.
- Fresh parsley, dill, and chives: This trio brings brightness and a grassy, almost floral note that lifts the whole dish, use whatever looks best at the market or what you have growing on the windowsill.
- Olive oil: A good fruity olive oil coats everything evenly and helps the vegetables and fish brown without sticking.
- Sea salt and black pepper: Simple seasoning that lets the fish and herbs shine, don't skimp or the flavors will taste flat.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle heat that creeps up on you halfway through each bite.
Instructions
- Preheat and prep your tray:
- Set your oven to 200°C and line a large baking tray with parchment paper so nothing sticks and cleanup stays easy. This step sets the stage for even roasting.
- Start with the potatoes and onion:
- Scatter the halved potatoes and onion wedges across the tray, drizzle with half the olive oil, season with half the salt and pepper, then toss them around with your hands until everything glistens. Roast for 10 minutes to give them a head start since they take longer than the fish.
- Add tomatoes, lemon, and garlic:
- Pull the tray out and toss in the cherry tomatoes, lemon slices, and garlic, giving everything a gentle stir so the newcomers nestle into the hot vegetables. The tomatoes will start to soften and the garlic will begin to turn golden.
- Nestle in the trout:
- Lay the trout fillets skin-side down directly 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 you like a little kick. The skin will protect the delicate flesh and crisp up against the tray.
- Shower with herbs:
- Scatter the chopped parsley, dill, and chives over the fish and vegetables, letting the herbs fall where they may. They'll perfume everything as they wilt and toast in the oven.
- Finish roasting:
- Slide the tray back into the oven and bake for 10 to 12 minutes, until the trout is opaque and flakes easily when you press a fork to it. The vegetables should be tender and the edges of the lemon slices just starting to caramelize.
- Serve straight from the tray:
- Bring the whole tray to the table if you want, or plate it up with a few extra herbs and a squeeze of roasted lemon. Either way, it tastes best hot and straight from the oven.
Save to Pinterest There was an evening last spring when I made this after a long, gray week, and the kitchen filled with the smell of roasting garlic and herbs just as the sun finally broke through the clouds. I ate it standing by the window, fork in hand, watching the light change. It wasn't fancy, but it felt like exactly what I needed. That's what this recipe does, it shows up when you need something simple and good, and it never lets you down.
Swaps and Substitutions
If you can't find trout, salmon fillets work just as well, though they're richer and might need an extra minute in the oven. You can toss in asparagus spears or sliced zucchini alongside the tomatoes for more color and texture. When fresh herbs aren't around, a teaspoon of dried Italian seasoning will do in a pinch, though the flavor won't be quite as bright. If you're out of baby potatoes, regular potatoes cut into small wedges roast up just fine.
Serving Suggestions
This dish is hearty enough on its own, but a hunk of crusty bread dragged through the lemony, garlicky juices at the bottom of the tray makes it feel complete. A simple green salad with a sharp vinaigrette cuts through the richness of the fish. For wine, a crisp Sauvignon Blanc or a dry Riesling matches the brightness of the herbs and lemon without overpowering the delicate trout.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to two days, though the fish is best eaten fresh. To reheat, spread everything on a baking tray and warm in a 180°C oven for about 8 minutes, just until heated through. The microwave will work in a pinch, but the trout skin won't crisp back up and the vegetables can turn a bit soggy.
- Flake leftover trout over a grain bowl with the roasted vegetables and a dollop of yogurt for an easy lunch.
- Cold trout makes a surprisingly good addition to a niçoise-style salad the next day.
- If you know you'll have leftovers, undercook the fish slightly so it doesn't dry out when reheated.
Save to Pinterest This is the kind of recipe I come back to when I want to feel like I'm taking care of myself without overthinking it. It's honest, uncomplicated, and always welcome.
Recipe Q&A
- → How do I prevent the trout from sticking to the tray?
Use parchment paper or lightly oil the baking tray before placing the trout. This helps release the fillets easily after baking.
- → Can other fish be used instead of trout?
Yes, salmon or other firm, skin-on fillets work well with this method and flavors.
- → What herbs complement the garlic in this dish?
Fresh parsley, dill, and chives provide bright, complementary flavors alongside garlic and lemon.
- → How can I add more vegetables to this dish?
Include seasonal options like asparagus or zucchini. Ensure they are cut into similar sizes for even roasting.
- → What is the ideal cooking temperature and time for the trout and vegetables?
Roast at 200°C (400°F). Potatoes start roasting for 10 minutes before adding trout and other ingredients, then bake another 10-12 minutes until cooked through.