One-Tray Baked Trout Garlic Herbs (Printable View)

Tender trout fillets roasted with garlic and herbs alongside seasonal vegetables, all on one tray.

# Needed Ingredients:

→ Fish and Main

01 - 4 skin-on trout fillets, pin bones removed, approximately 5.3–6.3 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 baby potatoes and red onion wedges on the tray. Drizzle with 1½ tablespoons of olive oil and season with half the sea salt and black pepper. Toss to coat evenly. Roast for 10 minutes.
03 - Remove the tray from the oven. Add halved cherry tomatoes, lemon slices, and thinly sliced garlic. Gently toss to combine.
04 - Place trout fillets skin-side down atop the vegetables. Drizzle with the remaining 1½ tablespoons of olive oil, season with the remaining salt and pepper, and optionally sprinkle with crushed red pepper flakes.
05 - Scatter chopped parsley, dill, and chives evenly over the trout and vegetables.
06 - Return the tray to the oven and bake for 10 to 12 minutes, or until the trout is opaque and flakes easily with a fork and vegetables are tender.
07 - Serve immediately, garnished with additional fresh herbs and a squeeze of lemon if desired.

# Expert Hints:

01 -
  • The fish stays moist and flaky because it steams gently on top of the vegetables while the oven does all the work.
  • Cleanup is almost nonexistent, just one tray and a few prep bowls.
  • It looks impressive enough for company but requires almost no technique or timing precision.
02 -
  • Don't skip the 10-minute head start for the potatoes, or they'll still be firm when the fish is done.
  • If your trout fillets are thicker than 2 cm, add an extra 2 to 3 minutes of baking time and check for doneness with a fork.
  • Fresh herbs must go on after the tray comes out or just before the final bake, not at the start, or they'll turn black and bitter.
03 -
  • Use a rimmed baking tray so the juices don't spill, and make sure it's large enough that the vegetables aren't crowded or they'll steam instead of roast.
  • Pat the trout fillets dry with a paper towel before placing them on the tray, it helps the skin crisp up just a little and prevents excess moisture.
  • If you want deeper color on the vegetables, run the tray under the broiler for 2 minutes at the very end, watching closely so nothing burns.
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