Save to Pinterest I used to overthink weeknight dinners until a fishmonger convinced me to try trout. He said it was forgiving, flavorful, and fast. I tossed it on a tray with whatever vegetables I had, slid it into the oven, and twenty minutes later I understood what he meant. The skin crisped up, the garlic turned golden, and the whole kitchen smelled like a coastal bistro.
The first time I made this for friends, I panicked because I forgot to buy a side dish. Then I realized the roasted potatoes and tomatoes were already there, soaking up all the herb oil and fish juices. Nobody missed the salad. One friend even scraped the garlic slices off the tray when she thought I wasnt looking.
Ingredients
- Trout fillets: Skin-on fillets hold together better in the oven and the skin crisps beautifully if you dont overcrowd the tray.
- Baby potatoes: Halving them lets them roast faster and soak up the olive oil and fish drippings.
- Cherry tomatoes: They burst in the heat and release a sweet tangy juice that pools under the fish.
- Red onion: Cut into wedges so they soften without burning, adding a mild sweetness.
- Lemon slices: Roasting them mellows the acidity and makes them tender enough to eat with the fish.
- Garlic cloves: Slice them thin so they turn golden and crispy, not bitter.
- Fresh parsley, dill, and chives: Use whatever you have, but the combination gives a bright grassy freshness.
- Olive oil: Dont skimp, it carries all the flavors and keeps everything from sticking.
- Sea salt and black pepper: Season in layers so every element tastes intentional.
- Crushed red pepper flakes: Optional, but a pinch adds warmth without overpowering the delicate fish.
Instructions
- Preheat and Prep:
- Set your oven to 200°C (400°F) and line a large baking tray with parchment paper. This prevents sticking and makes cleanup effortless.
- Start the Vegetables:
- Spread the halved potatoes and onion wedges on the tray, drizzle with half the olive oil, season with half the salt and pepper, and toss until coated. Roast for 10 minutes to give them a head start.
- Add Tomatoes and Aromatics:
- Pull the tray out and scatter cherry tomatoes, lemon slices, and garlic over the potatoes. Toss gently so everything mingles.
- Nestle the Trout:
- Lay the trout fillets skin-side down on top of the vegetables. Drizzle with the remaining olive oil, season with the rest of the salt and pepper, and sprinkle with red pepper flakes if you like a little heat.
- Shower with Herbs:
- Scatter the chopped parsley, dill, and chives over the fish and vegetables. The herbs will perfume everything as they bake.
- Bake Until Tender:
- Return the tray to the oven and bake for 10 to 12 minutes, until the trout is opaque and flakes easily with a fork, and the vegetables are tender and slightly caramelized. Serve immediately with extra herbs and a squeeze of roasted lemon.
Save to Pinterest My partner now requests this dish whenever we need something quick but special. Last week I made it after a long day, and we ate straight from the tray with forks and crusty bread. It felt like a tiny vacation without leaving the kitchen.
Choosing Your Fish
Trout is mild and delicate, but salmon works just as well if you prefer something richer. I once used mackerel when it was on sale and the bold flavor paired beautifully with the garlic and herbs. Just make sure the fillets are similar in size so they cook evenly.
Vegetable Swaps
Asparagus, zucchini, or bell peppers all roast well on this tray. I sometimes add green beans if I have them, or swap the cherry tomatoes for halved Roma tomatoes. Just keep the pieces roughly the same size so everything finishes at the same time.
Serving Suggestions
This dish is complete on its own, but a simple green salad or crusty bread makes it feel more generous. I like to serve it with a chilled Sauvignon Blanc or a dry Riesling, something crisp that cuts through the olive oil and complements the herbs.
- Drizzle any pan juices over the fish before serving for extra flavor.
- Leftover trout flakes beautifully into a grain bowl or salad the next day.
- Double the recipe if feeding a crowd, just use two trays so the vegetables roast properly.
Save to Pinterest This recipe taught me that simplicity and good ingredients are all you need for something memorable. I hope it becomes one of those dishes you turn to when you want comfort without the fuss.
Recipe FAQs
- → Can I substitute trout with other fish?
Yes, salmon fillets make an excellent alternative, offering similar texture and flavor when baked with garlic and herbs.
- → How do I ensure the trout stays moist during baking?
Placing trout skin-side down on vegetables and drizzling olive oil helps retain moisture and enhances flavor as it cooks.
- → What vegetables work well in this dish besides the listed ones?
Asparagus, zucchini, or even bell peppers can be added for variety while maintaining a balanced roast.
- → Is this dish suitable for gluten-free diets?
Yes, all core ingredients are naturally gluten-free, but ensure any packaged products used are certified gluten-free.
- → What herbs complement the trout for best flavor?
Fresh dill, parsley, and chives add brightness and freshness that perfectly complement the trout and garlic.
- → How long should I roast the vegetables before adding fish?
Roast halved potatoes and onions for about 10 minutes before adding the trout and additional ingredients to ensure even cooking.