Save I picked up trout on a whim one Thursday evening, drawn to its delicate pink flesh and the fishmonger's promise that it would be forgiving. I had friends coming over in less than an hour and no real plan. That's when I remembered a single-tray method I'd seen years ago—everything roasted together, the fish nestled into vegetables like it belonged there all along. It worked so well that night that I've never stopped making it.
The first time I served this to my neighbor, she said it reminded her of summers in the Alps, where her grandmother would bake whole fish with garden herbs. I hadn't been aiming for nostalgia, but something about the garlic and dill must have unlocked that memory. She asked for the recipe before she even finished her plate, and I realized this dish had a quiet way of making people feel at home.
Ingredients
- Trout fillets: Skin-on fillets hold together beautifully in the oven and develop a slightly crisp edge. If your fishmonger hasn't removed the pin bones, run your fingers along the flesh and pull them out with tweezers.
- Baby potatoes: Halving them ensures they roast through in the same time as the fish. I like using a mix of yellow and red for color, but any waxy variety works.
- Cherry tomatoes: They burst in the heat and release sweet, tangy juices that mingle with the olive oil. Don't skip halving them, it helps them cook down faster.
- Red onion: Wedges soften and caramelize at the edges, adding a mild sweetness that balances the herbs.
- Lemon slices: They roast alongside everything else, becoming soft and jammy, perfect for squeezing over the finished dish.
- Garlic cloves: Thinly sliced so they crisp slightly and infuse the oil without burning.
- Fresh parsley, dill, and chives: This trio brings brightness and fragrance. I've tried dried herbs in a pinch, but fresh makes all the difference here.
- Olive oil: Use a fruity, good-quality one since it's the only fat in the dish and carries all the flavors.
- Sea salt and black pepper: Simple seasoning that lets the fish and vegetables shine.
- Crushed red pepper flakes: Optional, but a small pinch adds a gentle warmth that wakes up the palate.
Instructions
- Preheat and prep the tray:
- Set your oven to 200°C (400°F) and line a large baking tray with parchment paper. This step prevents sticking and makes cleanup almost effortless.
- Start the potatoes and onions:
- Spread the halved potatoes and onion wedges across the tray, drizzle with half the olive oil, and season with half the salt and pepper. Toss them gently with your hands so every piece is coated, then roast for 10 minutes to give them a head start.
- Add tomatoes, lemon, and garlic:
- Pull the tray out and scatter the cherry tomatoes, lemon slices, and garlic over the partially roasted vegetables. Give everything a gentle toss so the garlic doesn't sit in one spot and burn.
- Nestle in the trout:
- Lay the trout fillets skin-side down directly on top of the vegetables. Drizzle with the remaining olive oil, season with the rest of the salt and pepper, and sprinkle with red pepper flakes if you like a little heat.
- Shower with herbs:
- Scatter the fresh parsley, dill, and chives over the trout and vegetables. The herbs will wilt and perfume everything as it bakes.
- 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 edges of the fish just barely golden.
- Serve warm:
- Plate the trout with a generous scoop of vegetables, an extra sprinkle of herbs, and a squeeze of one of those roasted lemon slices.
Save One evening, my son asked why the kitchen smelled like the lake cottage we used to visit. I hadn't realized until then that this dish carried that same grassy, buttery, sun-warmed scent. It became our weeknight way of bringing a little bit of that place home, even in the middle of a busy week.
Swapping and Substituting
If you can't find trout, salmon fillets work just as well and need the same cooking time. You can also toss in asparagus spears or sliced zucchini during the second roast for extra vegetables. I've made this with skin-on chicken thighs too, just give them a 15-minute head start before adding the fish.
Serving Suggestions
This tray is a complete meal on its own, but I love serving it with a crusty baguette to soak up the garlicky, lemony juices. A simple green salad with a sharp vinaigrette cuts through the richness beautifully. For wine, a crisp Sauvignon Blanc or a dry Riesling mirrors the herbs and balances the fish.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to two days. The trout is delicate and best enjoyed fresh, but you can gently reheat everything in a 160°C oven for about 8 minutes. I've also flaked leftover trout into a grain bowl with quinoa and arugula, and it was wonderful.
- Let the tray cool completely before covering it to avoid condensation making the fish soggy.
- If reheating, add a splash of olive oil or a squeeze of lemon to refresh the flavors.
- Cold leftovers make a surprisingly good next-day lunch straight from the fridge.
Save This dish taught me that simplicity doesn't mean boring, and that sometimes the best meals are the ones that come together without much fuss. I hope it brings you the same kind of easy, satisfying comfort it's brought to my table.
Recipe FAQs
- → Can I substitute trout with another fish?
Yes, salmon fillets make an excellent substitute, offering a similar texture and flavor profile that pairs well with the herbs and garlic.
- → What vegetables work well in this dish?
Baby potatoes, cherry tomatoes, and red onion are ideal, but seasonal options like asparagus or zucchini also complement the flavors beautifully.
- → How do I ensure the trout cooks evenly?
Arrange fillets skin-side down over the vegetables and bake until the fish turns opaque and flakes easily with a fork, usually about 10–12 minutes.
- → Can I prepare this dish ahead of time?
For best flavor and texture, it is recommended to bake just before serving; however, vegetables can be prepped in advance to save time.
- → What herbs enhance the flavor of trout here?
Fresh parsley, dill, and chives add bright, savory notes that complement the delicate trout and garlic.
- → Is this dish suitable for gluten-free diets?
Yes, naturally gluten-free, just ensure any packaged ingredients used are verified gluten-free.