Skip to content
RecipesWhipped Up

American

Lemon Herb Baked Trout

Whole trout or fillets bake at 400°F with lemon, parsley, and olive oil until the flesh flakes.

Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Difficulty
Easy
Jump to recipe
Baked trout with lemon slices and parsley

Why you’ll love it

  • 400°F, a short roast.
  • Oil the fish so it does not stick.
  • 145°F and opaque.
  • Lemon slices on the fish, not only on the side.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

View list

Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.

Instructions

  1. 1

    Heat the oven to 400°F. Pat the fillets dry and set them on a lined sheet.

  2. 2

    Rub with oil, salt, pepper, and garlic. Lay the lemon slices on top.

  3. 3

    Bake 12 to 15 minutes, until the fish flakes and is 145°F.

  4. 4

    Sprinkle with parsley.

Pro tips

  • If you have whole trout, add 5 minutes and check near the bone.
  • Do not wrap them so tightly that they steam. A loose foil tent is enough if the edges brown too fast.
  • Serve with a green vegetable, not a cream sauce.

Easy substitutions

Trout
Arctic char
Parsley
Dill

Storage and reheating

Storage

Refrigerate up to 2 days.

Reheating

Warm covered at 300°F for 8 minutes.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
250
Protein
32 g
Carbs
2 g
Fat
12 g
Fiber
0 g

Moderate · Oven · High Protein, Gluten-Free, Dairy-Free

You might also like

Roasted salmon fillets with lemon, garlic, and tender green beans.
Healthy but Tasty

Salmon and Green Beans

Salmon roasts until the fat turns silky, and lemon and garlic keep it from tasting heavy. The green beans soften and pick up the same garlicky oil, so the plate is savory with a clean citrus finish.

28 min · Easy

View recipe

Still hungry?

More in the same lane, not a random mix.

Chopped romaine salad with skillet chicken, tomato, cucumber, chickpeas, and lemon dressing.
Healthy but Tasty

Chicken Chopped Salad

Skillet chicken stays juicy and picks up a little browning, then lemon and olive oil dress the chopped romaine, tomato, cucumber, and chickpeas. The salad tastes bright and savory, with no heavy dressing hiding the vegetables.

32 min · Easy

View recipe

Find something else

High ProteinVegetarianLunchSide Dishes

From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

Read the affiliate disclosure.

Ingredients