One-Tray Baked Trout Garlic Herbs (Print)

Tender trout baked with garlic, herbs, and vibrant vegetables in a simple one-tray meal.

# What You'll Need:

→ Fish and Main

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

→ 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)

# Directions:

01 - Preheat 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 tbsp olive oil, season with half the sea salt and black pepper, then toss to coat evenly. Roast for 10 minutes.
03 - Remove tray from oven. Add cherry tomatoes, lemon slices, and sliced garlic. Toss gently to combine.
04 - Lay trout fillets skin-side down over the vegetable mixture. Drizzle remaining 1½ tbsp olive oil on top, season with the remaining sea salt and black pepper, and sprinkle crushed red pepper flakes if using.
05 - Sprinkle chopped parsley, dill, and chives evenly over trout and vegetables.
06 - Return tray to oven and bake for 10–12 minutes or until trout is opaque and flakes easily with a fork, and vegetables are tender.
07 - Serve immediately, optionally garnished with additional herbs and a squeeze of lemon.

# Expert Advice:

01 -
  • Everything cooks on one tray, so cleanup is just a quick rinse and you are done.
  • The fish stays tender and flaky while the vegetables caramelize around it, soaking up all those herby, garlicky drippings.
  • It looks impressive enough for guests but comes together in half an hour on a Tuesday.
  • You can swap in whatever vegetables or herbs you have wilting in the crisper drawer.
02 -
  • Don't skip the 10-minute head start for the potatoes, or they'll still be hard and chalky when the fish is done.
  • Pat the trout fillets dry with a paper towel before placing them on the tray, or the skin won't crisp and you'll end up with soggy, pale fish.
  • If your oven runs hot, check the fish at 10 minutes, overcooked trout turns rubbery and dry faster than you'd think.
03 -
  • Use the hottest part of your oven, usually the center rack, to get even browning on both the fish and vegetables without any cold spots.
  • If your trout fillets are uneven in thickness, tuck the thinner tail ends under slightly so they don't overcook while the thicker parts finish.
  • A light sprinkle of flaky sea salt right before serving adds a delicate crunch and a final pop of flavor that makes the whole dish feel more intentional.
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