Baked trout with lemon herbs (Printable View)

Tender trout fillets baked with fresh herbs and zesty lemon for a light, flavorful dish.

# Ingredient List:

01 - 4 whole trout, cleaned and scaled (approximately 10.5 oz each)

02 - 1 lemon, thinly sliced

03 - 4 sprigs fresh dill

04 - 4 sprigs fresh parsley

05 - 2 sprigs fresh thyme

06 - 2 cloves garlic, thinly sliced

07 - 2 tablespoons olive oil

08 - 1 teaspoon sea salt

09 - ½ teaspoon freshly ground black pepper

10 - Additional lemon wedges

11 - Chopped fresh parsley

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly oil a baking dish.

02 - Rinse the trout under cold water and pat dry thoroughly with paper towels.

03 - Season the inside and outside of each trout with sea salt and freshly ground black pepper.

04 - Fill the cavity of each trout with a few lemon slices, one sprig each of dill, parsley, and thyme, along with garlic slices.

05 - Drizzle olive oil over the outside of each trout and rub to ensure even coating.

06 - Place the stuffed trout on the prepared baking sheet and top with remaining lemon slices.

07 - Bake for 18 to 20 minutes, or until the flesh is opaque and flakes easily with a fork.

08 - Remove from the oven, garnish with extra parsley and lemon wedges if desired, and serve immediately.

01 -

This dish feels like a little secret for effortless elegance that you can share with your closest friends
The fresh herbs combined with tender trout bring both health and vibrant flavor to the table

02 -

Patting the trout really dry before seasoning makes a noticeable difference in crisping the skin
Stuffing the cavity with herbs and lemon infuses flavor inside and keeps the fish juicy throughout baking

03 -

Using whole trout keeps the fish moist as the skin helps lock in juices
The magic is really in the timing; avoid overcooking to keep the flesh tender and flaky