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.
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 deliciou!
Key ingredients
Ingredients
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 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 the sage.
Step by step directions
How to make it
In this section I share step by step photos, cooking method, techniques and a general overview. For detailed instructions, temperatures and timing, check the printable recipe card below.
- Sprinkle inside of fish with salt
- Add minced garlic
- Fill with sliced lemons and fresh sage and cubes of butter
- Warp fish in foil and seal
- Bake on a baking sheet for 20-25 minutes until fish is flaky
To fillet fish and remove bones
- Remove fish from oven and open foil packet
- Slide back skin from the top
- To cut fish into fillets and remove bones, begin by slicing the top along the crease
- Remove first part of fillet
- Use a butter knife to ease the top half of the fillet off the bones
- Pull bones away from fish
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 fish, open 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
Refrigerated leftover trout should be consumed within 2-3 days.
Serving suggestions
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!
Baked Trout
Equipment
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 garlic1 whole trout, pinch salt, ¼ teaspoon garlic
- Fill with sliced lemons and fresh sage and cubes of butter1 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 fish, open 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 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.
Valentina says
Kathy, this is my favorite type of fish recipe. Simple, fresh and full of aromatics. Thank you! 🙂 ~Valentina
Kathy says
Thanks! I hope you enjoy! 🙂