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Home » Fish

Published: Jan 9, 2023 by Kathy

Baked Trout

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Filling the cavity of a fish with lemon and sage.

Oven-baked trout stuffed with lemon and fresh herbs and wrapped in foil makes a perfectly baked fish full of flavor.

The foil locks in all the natural juices from the fish and lemon and creates a wonderful baked fish.

A whole trout filled with lemons and sage.

Baked whole trout

We've been cooking up a lot of trout lately. Some of our favorites include trout almondine and pan-fried trout.

Rod recently caught several beautiful rainbow trout and we've stocked our freezer. This recipe involves the whole trout and not just the fillets like the other two recipes.

The whole trout is seasoned, stuffed with fresh lemon, garlic, and sage, and then wrapped in foil. It's baked in the oven for about 20 minutes and out comes the most delicious cooked trout.

It's full of flavor, juicy, flaky, and delicious!

Key ingredients

A whole trout next to fresh lemons, garlic and sage leaves.

This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.

  • Trout - We used a whole trout with the heads removed. You can leave on if you prefer. Wild caught rainbow will vary in size. Ours ranged from 12-16 ounces. If using frozen trout, allow the fish to fully thaw.
  • Lemons - Fresh lemon slices will be used to stuff the fish. Lemon wedges are also great to serve alongside the finished dish.
  • Garlic - Minced garlic adds the perfect touch. If you're a garlic lover, feel free to add more! Finely minced shallots can also be used in place of the garlic.
  • Butter - I use salted butter. You may also substitute olive oil if you prefer.
  • Sage leaves - Fresh sage leaves add such a wonderful flavor. Dried sage can be used if fresh isn't available. However, since dried herbs are much stronger in flavor, just use a pinch. Want to change things up? Fresh Italian parsley or fresh dill can be used instead of sage.

Step by step directions

In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.

  • Sprinkle the inside of the fish with salt
  • Add minced garlic
  • Fill with sliced lemons and fresh sage and cubes of butter
Salting the cavity of a trout.
Whole trout filled with lemon, sage and butter.
  • Warp fish in foil and seal
  • Bake on a baking sheet for 20-25 minutes until the fish is flaky
A foil packet on a baking sheet.
Removing the skin from baked trout.

To fillet fish and remove bones

  • Remove fish from oven and open foil packet
  • Slide back skin from the top
Slicing a whole baked trout.
Removing fillets of trout from a whole baked fish.
  • To cut fish into fillets and remove bones, begin by slicing the top along the crease
  • Remove the first part of the fillet
  • Use a butter knife to ease the top half of the fillet off the bones
  • Pull bones away from fish
Removing the fillets with a butter knife.
Pulling out the bones from a whole trout.

Recipe tips

  • Baking time will vary because the size of each fish will vary
  • If cooking more than one fish, cook each fish in its own foil packet
  • To test the fish, open the foil and gently twist a fork in the center. If the fish flakes, it's done. You can do this through the top right through the skin, or in the center of the cavity.
  • Use caution when eating, a few bones may still remain
  • Serve with fresh lemon

Frequently asked questions

How long will leftover trout last?

Refrigerated leftover trout should be consumed within 2-3 days.

Serving suggestions

  • Orzo pasta
  • Cucumber salad
  • Honey ginger carrots
  • Cheddar biscuits
Trout fillets with lemon and sage on a plate.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my delicious fish recipes!

  • Sheet Pan Shrimp with butter, garlic, parsley and lemon.
    Sheet Pan Shrimp
  • Parmesan Crusted Halibut on a baking sheet.
    Parmesan Crusted Halibut
  • Baked halibut on a baking sheet.
    Baked Halibut
  • A seasoned fish fillet on a white plate.
    Blackened Walleye
A whole trout filled with lemons and sage.

Baked Trout

Kathy Berget
Baking a whole trout in the oven with lemon and fresh sage.
5 from 24 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Dish
Cuisine American
Servings 4 fish
Calories 181 kcal

Equipment

  • Cookie Sheet
Prevent your screen from going dark

Ingredients
  

  • 1 whole trout (about 1 pound)
  • pinch salt
  • 1 teaspoon butter (salted butter, cut into small cubes)
  • ½ lemon (sliced)
  • 4 fresh sage leaves
  • ¼ teaspoon garlic (minced)

Instructions
 

  • Preheat oven to 400°F
  • Sprinkle inside of fish with salt and add garlic
    1 whole trout, pinch salt, ¼ teaspoon garlic
  • Fill with sliced lemons and fresh sage and cubes of butter
    1 teaspoon butter, ½ lemon, 4 fresh sage leaves
  • Wrap fish in foil and seal ends. Place on a baking sheet
  • Bake in a preheated 400°F oven for 20-25 minutes until fish is cooked through

Notes

  • Other fresh herbs can be used in place of the sage. Use parsley, dill, or basil.
  • Baking time will vary because the size of each fish will vary. For smaller fish, check at about 15 minutes. 
  • To test the fish, open the foil and gently twist a fork in the center. If the fish flakes, it's done. You can do this through the top right through the skin, or in the center of the cavity.
  • Use caution when eating, a few bones may still remain
  • Serve with fresh lemon
  • See pictures in the post for directions on how to fillet and remove bones before serving

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 0.25fishCalories: 181kcalCarbohydrates: 1gProtein: 24gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 68mgSodium: 67mgPotassium: 429mgFiber: 0.4gSugar: 0.3gVitamin A: 99IUVitamin C: 8mgCalcium: 53mgIron: 2mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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Reader Interactions

Comments

  1. Valentina says

    January 14, 2023 at 2:30 pm

    Kathy, this is my favorite type of fish recipe. Simple, fresh and full of aromatics. Thank you! 🙂 ~Valentina

    Reply
    • Kathy says

      January 15, 2023 at 4:50 am

      Thanks! I hope you enjoy! 🙂

      Reply
5 from 24 votes (24 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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