There’s something magical about a perfectly baked rainbow trout that brings the essence of a riverside meal right to your dinner table. This Baked Rainbow Trout with Lemon recipe celebrates the delicate flavor of this beautiful fish with bright citrus notes and simple seasonings that let the natural taste shine through.
Whether you’re an experienced fish cook or just starting your seafood journey, this dish offers an approachable yet impressive option that comes together in under 45 minutes. The combination of flaky, tender fish with zesty lemon creates a light, satisfying meal that feels both special and effortless.
Why You’ll Love This
- Simple preparation with minimal ingredients lets the fresh fish flavor be the star
- The entire dish comes together in under 45 minutes, perfect for weeknight dinners
- Rainbow trout is a sustainable seafood choice that’s rich in omega-3 fatty acids
- The recipe is naturally gluten-free and low-carb, fitting many dietary preferences
- Cleanup is minimal with this one-pan wonder dish
Ingredients
- 2 whole rainbow trout (about 1 lb each), cleaned and gutted
- 2 lemons (1 sliced, 1 for juice)
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Rinse the trout under cold water and pat dry with paper towels.
- In a small bowl, combine olive oil, minced garlic, juice from half a lemon, salt, pepper, and paprika.
- Place the fish on the prepared baking sheet and brush the inside and outside with the olive oil mixture.
- Stuff each fish cavity with lemon slices, dill, and half of the parsley.
- Bake for 18-20 minutes, or until the fish flakes easily with a fork.
- Garnish with remaining parsley and serve with additional lemon wedges.
Tips & Variations
- No fresh herbs? Substitute with 2 teaspoons dried dill and 2 teaspoons dried parsley.
- For a Mediterranean twist, add sliced olives, capers, and cherry tomatoes to the cavity before baking.
- If rainbow trout isn’t available, this recipe works beautifully with other small whole fish like branzino or red snapper.
- For extra flavor, add thin slices of shallot or red onion inside the fish cavity.
- Make it spicy by adding a pinch of red pepper flakes to the olive oil mixture.
- For a time-saving option, ask your fishmonger to clean and butterfly the fish for you.
Serving Suggestions
This baked trout pairs wonderfully with a side of roasted potatoes or steamed rice to soak up the flavorful juices. For a complete meal, add a crisp green salad dressed with a simple vinaigrette or steamed asparagus with a squeeze of lemon.
For a special touch, serve with a small dish of homemade tartar sauce or a dollop of herbed yogurt alongside a chilled glass of Sauvignon Blanc or Pinot Grigio to complement the delicate fish flavors.
Notes
- The fish is done when it reaches an internal temperature of 145°F (63°C) or when the flesh flakes easily with a fork.
- Leftover trout can be stored in an airtight container in the refrigerator for up to 2 days.
- For the best flavor, try to use the freshest fish possible – look for clear eyes and firm flesh.
FAQs
Can I use frozen rainbow trout for this recipe?
Yes, but ensure it’s completely thawed in the refrigerator overnight and thoroughly patted dry before cooking.
How do I know when the fish is done?
The fish is done when the flesh flakes easily with a fork and appears opaque. If using a thermometer, the internal temperature should reach 145°F (63°C).
Can I prepare this dish ahead of time?
You can prepare the herb and oil mixture up to 24 hours ahead, but it’s best to stuff and bake the fish just before serving for optimal freshness and texture.
What if I don’t like the bones in whole fish?
You can ask your fishmonger to butterfly the trout while keeping the tail and head intact, which removes most bones but maintains the presentation. Alternatively, you can use trout fillets and reduce the cooking time to about 12-15 minutes.
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