Easy 20 Minute Oven Baked Trout
How to cook trout in the oven. This baked trout is incredibly easy to make. Baked fish turns out tender, juicy and tasty thanks to lemon and herbs. Switch to the easy Baked Trout recipe
How to make the best baked whole trout
Trout is one of my favorite fish to cook at home. It cooks quickly, is easy to season, and the fish tastes sweet and tender. You can buy gutted and cleaned whole trout (as in our photos) or in fillets. We use whole trout for this recipe.
Baking whole trout in the oven is great, especially if you do it in foil bags. (You can use parchment paper instead of foil to make the baking packet) Dinner can be on the table in 20 minutes with our easy trout recipe. You can’t beat that.
After sharing this recipe with friends, some were a bit overwhelmed by the idea of cooking whole trout (with skin, tail, and sometimes the head). If you think that too, stop. I promise you everything will be fine 🙂
When it comes to buying trout, it’s easy to find trout that have already been cleaned and butterflyed. By butterfly I mean the fish is open in the middle but the halves are still attached.
Buying butterfly trout allows us to add some fresh ingredients in between. In our Stuffed Trout recipe below, we add lemon slices and lots of fresh herbs in between. You can also add garlic, onions or thinly sliced vegetables (e.g. spinach). Because we add so much flavor to the packets, there really is no need for additional marinades or seasonings.
We use strong aluminum foil to make the packets. Parchment paper works too.
How long does it take to cook trout in the oven?
The cooking time depends on the size of your fish. In our recipe below we call out small to medium sized rainbow trout and note that they take around 10-15 minutes to cook in our kitchen. For very large fish or rainbow trout, the cooking time will be longer. Follow our tips for checking the doneness.
By the way, you could put the trout packs on a grill. I shared a note about the cooking temperature and time in the recipe below.
How to fillet a cooked trout
In the video above we show you how to fillet your cooked trout. It’s really easy, and I think a lot easier than when the fish is raw.
It’s a simple process. I use a spoon and a butter knife for this. These are the basic steps I follow. I recommend watching the video:
- Remove all fins. Because the fish is cooked, it comes off easily.
- Insert the knife into the tender meat just before the head and cut open down to the bone. Repeat this process with the soft meat just before the tail.
- Use the knife to follow the line down the middle of the trout (this will follow the column). It just cuts to the bone.
- Follow the line you just drew down the spine and gently pull/push on the top and bottom fillet bones with a spoon.
- Pull the tail up and push the fish away. As a result, the spine and bones go with it.
- Clean all small bones from each fillet and place on a serving platter.
Updated recipe originally posted October 2009. Since it was posted in 2009 we have changed the recipe for clarity. – Adam and Joanne
Simply baked trout in 20 minutes
Cooking rainbow trout in foil bags helps the fish cook perfectly. During cooking, juice will form at the bottom of the package. It is delicious when poured over cooked trout just before serving. Other ingredients to add to the center of the fish include garlic, onions, or thinly sliced greens (like spinach). If you have large fish or rainbow trout (usually much larger than rainbow trout) you can still use our method, but the cooking time will be longer.
makes 2 servings
Watch us at the recipe
2 small, cleaned, butterfly-shaped rainbow trout (opened with halves still attached), about 1 pound
1 lemon, sliced
4 sprigs of fresh parsley or dill
Salt and freshly ground black pepper
- prepare the trout
- cook the trout
Preheat the oven to 400 degrees F. Cut two sheets of heavy-duty aluminum foil that are larger than your fish.
Place the trout, skin-side down, on each piece of foil. Lightly lubricate both sides with oil. Season both sides inside and out with salt and pepper.
Place two sprigs of parsley (or dill) and two wedges of lemon in the center of each fish.
Fold the foil, grasp the edges and fold to form a packet.
Place the packets of fish on a baking sheet. Bake for 10-15 minutes, check for a packet after 10 minutes. The meat should come out easily with a fork.
Place each packet on a plate. Carefully open the foil pouches, being careful not to burn yourself from the steam. Slide the fish out of the packaging and place it on the plate and pour the juice over it. Serve with more fresh herbs and lemon wedges.
Advice from Adam and Joanne
- If you don’t have heavy-duty aluminum foil, use two sheets of plain aluminum foil to make each packet.
- Instead of aluminum foil, parchment paper can be used to make the baking packet.
- To Prepare Grilled Trout: Follow recipe instructions above to prepare each packet. Preheat grill to medium heat. Place packets over indirect heat. Grill for 10 to 15 minutes or until cooked through.
- Nutritional Information: The nutritional information below is an estimate. We use the USDA Supertracker Recipe Calculator to calculate approximate values.
If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutritional value per serving: calories 285 / protein 32 grams / carbohydrates 1g / fiber 0g / total sugar 0g / total fat 16 grams / Saturated Fatty Acids 4g / cholesterol 87 grams
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Source : inspiredtaste.net