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Lemon Butter Herb Baked Trout

I love this lemon butter herb baked trout made with just a few simple fresh ingredients in less than 20 minutes. Succulent, melt-in-your-mouth and delish.

I make these baked trout fillets often because they are quick and easy to prepare and you can cook vegetables in the same pan at the same time to make a one pan meal. I usually add asparagus, chopped cauliflower or bok choy and broccoli to the pan.

two Lemon Herb Baked Trout fillets on boy choy on plate

These options take about the same time as the trout if cut small enough. Just toss the veggies with a bit of olive oil, salt and pepper before roasting. If you like them roasted a little more, place the veggies back in the oven while you are portioning and plating the fish.

FAQ

How much trout do you need per person? I calculate about 1/2 pound per person as a nice generous portion.

How do you know when the trout is cooked? That depends on how you like it. For moist and tender trout, cook it to a medium or medium-rare. The flesh will just turn opaque and it will be a warm pink in the middle. It should not be pale, dry and flaky.

What can I serve with this baked trout recipe? There are so many options. Here are a few of my faves:

Tailor To Your Taste

Check out these variations and substitutions you might like.

Herbs

  • I use a combination of fresh dill and parsley with green onions (not a herb). Other good options are basil, tarragon and chives – along with green onions. Thyme is good too, but use less because too much would overwhelm the delicate flavor of the fish.

Garnishes

  • Chop fresh peak-of-the-season tomatoes and sprinkle them on top before serving. Drizzle on good olive oil if you like.
  • Sprinkle chopped roasted walnuts, pecans or pistachios over the trout fillets once cooked.

Substitutes

  • You can use all butter or all olive oil instead of a combination of the two.
  • Try salmon instead of trout with this similar roasted salmon stuffed with herbs recipe.

Make Ahead Baked Trout

You can make this trout recipe an hour or two ahead if you are serving the trout at room temperature for a buffet or brunch. Otherwise, I suggest stuffing the fillets with the chopped herbs several hours or even a day ahead. Just before serving, add the butter, oil, salt and pepper, then bake .

Other easy fish recipes

If you love fish, here are a few other recipes you can try – all under 30 minutes

2 large trout fillets, dill, green onions, parsley, lemon, oil

two Trout fillets stuffed with herbs on pan ready for baking

2 Lemon Herb Baked Trout fillets on baking pan 2

2 Lemon Herb Baked Trout fillets on baking pan with extra lemon and herbs

Lemon Herb Baked Trout pieces arranged on round plate

Lemon Herb Baked Trout fillet cut open on plate p1

two Lemon Herb Baked Trout fillets cut into portions sitting on a plate
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Lemon Butter Herb Baked Trout

I love this lemon butter herb baked trout made with just a few simple fresh ingredients in less than 20 minutes. Succulent, melt-in-your-mouth and delish.
Prep Time8 mins
Cook Time10 mins
Total Time18 mins
Course: Main Course
Cuisine: American, Mediterranean
Servings: 4
Author: Cheryl

Ingredients

  • 2 pounds trout fillets (preferably 2-3 larger size fillets)
  • 1 cup (20g) finely chopped herbs Note 1 I use parsley and dill mixed with green onions
  • 2 tablespoon butter
  • 2 tablespoon olive oil
  • 1 lemon 2 tbsp lemon juice plus zest of whole lemon
  • salt and pepper

Instructions

  • HEAT OVEN TO 400F/204C. Prepare a pan lined with parchment or foil sprayed with oil.
  • PREPARE TROUT FILLETS: Lay fillets on pan. Microwave butter and oil for 20-30 seconds until butter is melted. Using a sharp knife, cut slits horizontally every 2 inches on each fillet (about 3-4 slits per fillet). Stuff half of mixed herbs into slits. Sprinkle fillets with salt and pepper. Drizzle HALF of butter oil mixture (about 2 tbsp) and the lemon juice over trout .
  • BAKE TROUT: for 9-11 minutes, depending on thickness of fillets, or until cooked. Ideally, trout will be moist and warm pink - not dry, pale and flaky.
  • FINISH AND SERVE: Sprinkle remaining herbs and lemon zest over top of fillets. Drizzle on remaining 2 tbsp butter-oil mixture. Sprinkle lightly with sea salt or kosher salt. To serve: To serve without skin, slip spatula between flesh and skin, then lift up. I cut trout into portions first (just down to the skin) to make this easier. Serve immediately.

Notes

  1. Herbs: I suggest using fresh herbs for this dish (well green onion isn't a herb but I always use it in my herb combination). Another option is green onion, one fresh herb and 1- 2 teaspoons of a dried herb such as basil or thyme. Or just use two herbs - whatever you like best.
  2. Make Ahead: You can make this ahead if you are serving the trout at room temperature, say for a buffet or brunch. Otherwise, I suggest stuffing the fillets with chopped herbs several hours or even a day ahead. Then add the butter, oil, salt and pepper and bake just before serving. 
 
Nutrition values are estimates based on 1/2 lb/227g of trout per portion. 

Nutrition

Nutrition Facts
Lemon Butter Herb Baked Trout
Amount Per Serving
Calories 461 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 7g44%
Trans Fat 1g
Cholesterol 147mg49%
Sodium 322mg14%
Potassium 941mg27%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 48g96%
Vitamin A 1574IU31%
Vitamin C 35mg42%
Calcium 127mg13%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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4 Comments

  1. Would this recipe work well using Cod instead of Trout? I have Cod in the fridge so thought this would be a great recipe to use it with. thank you!

    1. Hi Janis,
      Like trout, cod has a mild taste and delicate texture like trout, so I don’t see why not. The flavors would go perfectly too. You can bake it at the same temperature (400F), but you may need to bake it for longer as it’s usually much thicker than trout. The rule of thumb for fish is 10 minutes per inch thickness. It may take 15-18 minutes or until an instant thermometer reads 140-145F. Good luck. Hope it works well. Let us know!

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