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Simple Baked Trout with Lemon and Herbs

This baked trout recipe highlights the fish's natural delicate flavor by gently roasting it in the oven with fresh lemon, herbs, and a touch of olive oil. The final dish features tender, flaky flesh with crispy skin, beautifully complemented by bright citrus and aromatic herbs. It’s an effortless yet elegant meal perfect for weeknights or special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: Western
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 whole fresh trout cleaned and gutted
  • 2 tablespoons olive oil for brushing
  • 1 lemon sliced and juiced
  • 2 sprigs fresh thyme or dill for stuffing and garnish
  • 2 cloves garlic minced
  • to taste salt and freshly cracked black pepper for seasoning

Equipment

  • Baking dish
  • Paper towels
  • Brush
  • Knife
  • Cutting board
  • Tongs

Method
 

  1. Preheat your oven to 200°C (390°F) and lightly oil your baking dish to prevent sticking.
  2. Pat the trout dry with paper towels, ensuring the skin is moisture-free for crispiness. Place it on the baking dish and season the inside cavity with a pinch of salt and pepper.
  3. Stuff the cavity of the fish with lemon slices and sprigs of fresh herbs to infuse flavor from the inside out.
  4. Mix the minced garlic with olive oil and brush it evenly over the entire surface of the fish, focusing on the skin to help it crisp up in the oven.
  5. Sprinkle additional salt and pepper over the outside of the fish for enhanced flavor and seasoning.
  6. Arrange the fish in the prepared baking dish, skin-side down, and drizzle with a little more olive oil if desired for extra crispness.
  7. Place the dish in the oven and bake for 15-20 minutes, until the fish turns opaque and flakes easily when tested with a fork. The skin should be golden and crisp at the edges.
  8. If you want a crisper skin, you can broil the fish for an additional 1-2 minutes, watching closely to prevent burning.
  9. Remove the fish from the oven and let it rest for 2-3 minutes, allowing the juices to settle and making it easier to serve.
  10. Gently transfer the baked trout to a serving plate, garnish with fresh herbs or lemon wedges if desired, and enjoy immediately while the skin is crispy and the flesh tender.