Pin It I never planned to fall in love with trout, but one rainy Tuesday changed that. I had grabbed a few fillets on impulse at the market, drawn by their silvery sheen, and then panicked about what to do with them. With nothing but a tray, some potatoes, and a handful of herbs wilting in the fridge, I threw it all together and hoped for the best. Twenty minutes later, the kitchen smelled like a seaside bistro, and I understood why simple can be spectacular.
The first time I made this for friends, I was worried the trout would be too delicate, that it might fall apart or overcook while I fussed with the vegetables. Instead, it emerged from the oven perfectly flaky, the skin crisped just enough, and the tomatoes had burst into a sweet, tangy sauce that pooled around the potatoes. My friend Anna, who claimed she didnt like fish, went back for seconds and asked for the recipe before dessert even arrived.
Ingredients
- Trout fillets: Skin-on keeps the flesh tender and adds a lovely crisp edge; ask your fishmonger to remove the pin bones so you dont have to hunt for them later.
- Baby potatoes: Halving them speeds up roasting and creates more surface area for browning; no need to peel, the skin gets deliciously crispy.
- Cherry tomatoes: They collapse into jammy sweetness in the oven, almost like a built-in sauce; use the ripest ones you can find.
- Red onion: Cutting into wedges instead of rings helps them hold their shape and caramelize without turning mushy.
- Lemon slices: They roast alongside everything, becoming soft and mellow, and you can squeeze them over the fish at the table for extra brightness.
- Garlic cloves: Slice them thin so they melt into the oil and infuse everything without burning; whole cloves can be harsh.
- Fresh parsley, dill, and chives: This trio smells like a garden in spring; dill loves fish, parsley adds earthiness, and chives bring a gentle onion note.
- Olive oil: Use a good one; it carries all the flavors and keeps the fish from sticking to the tray.
- Sea salt and black pepper: Season generously; trout is mild and needs a confident hand with salt to really sing.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle warmth that wakes up the whole dish without overwhelming the delicate fish.
Instructions
- Preheat and prep:
- Set your oven to 200°C and line a large tray with parchment; this prevents sticking and makes cleanup a breeze. Gather all your ingredients so youre not scrambling mid-recipe.
- Start the vegetables:
- Toss the potatoes and onion wedges with half the oil, salt, and pepper, then roast them alone for 10 minutes to get a head start. This ensures they finish tender at the same time as the fish.
- Add the quick-cooking veg:
- Pull the tray out and scatter the tomatoes, lemon slices, and garlic over the potatoes; give everything a gentle toss. The garlic will perfume the oil, and the tomatoes will start to blister.
- Nestle the trout:
- Lay the fillets skin-side down right on top of the vegetables, drizzle with the remaining oil, and season with the rest of the salt, pepper, and red pepper flakes if using. The fish will steam gently from the moisture below while the skin crisps on the heat.
- Shower with herbs:
- Sprinkle the parsley, dill, and chives over everything; the heat will release their oils and fill your kitchen with the most incredible aroma.
- Finish baking:
- Slide the tray back in and bake for 10 to 12 minutes, until the trout is opaque and flakes easily with a fork. Dont overbake; trout cooks fast and stays juiciest when just done.
- Serve hot:
- Bring the tray straight to the table if you like, or plate everything with a spatula, spooning the pan juices over the top. Garnish with extra herbs and a squeeze of those roasted lemon slices.
Pin It There was a night last spring when I made this after a long, frustrating day, and the act of slicing lemons and scattering herbs felt like putting the world back in order. When I pulled the tray from the oven, golden and fragrant, I realized that sometimes the best comfort isnt in what you eat, but in the rhythm of making something beautiful with your hands.
Swaps and Variations
If you cant find trout, salmon fillets work beautifully and hold up just as well; adjust the time by a minute or two depending on thickness. I have also tucked in asparagus spears and zucchini slices when summer arrives, and they roast perfectly alongside the tomatoes. For a richer finish, dot the tray with a few knobs of butter in the last five minutes, letting it melt into the pan juices.
Serving Suggestions
This dish feels complete on its own, but I love serving it with crusty sourdough to mop up the garlicky, lemony oil that pools at the bottom of the tray. A simple arugula salad dressed with olive oil and lemon balances the richness, and a chilled glass of Sauvignon Blanc or dry Riesling cuts through the fish with crisp, citrusy notes. Leftovers, if you have any, are wonderful flaked over pasta the next day.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to two days; the fish will lose some of its delicate texture, but the flavors deepen overnight. Reheat gently in a low oven or enjoy it cold, flaked into a salad with greens and a mustardy vinaigrette. I wouldnt freeze this one; trout is too delicate and the vegetables lose their charm when thawed.
- Let the tray cool slightly before covering to avoid condensation making everything soggy.
- Reheat at 150°C for about 8 minutes, covered loosely with foil to prevent drying out.
- Save any pan juices separately and drizzle them back over when serving.
Pin It This is the kind of recipe that makes you look like you know what youre doing, even on nights when you barely have the energy to chop an onion. I hope it brings you as much ease and joy as it has brought me.
Recipe FAQ
- → What type of fish is used in this dish?
Fresh trout fillets with skin-on are used, but salmon fillets can be substituted if preferred.
- → How do I know when the fish is cooked?
The trout is done when it becomes opaque and flakes easily with a fork.
- → Can I add other vegetables to the tray?
Yes, seasonal vegetables like asparagus or zucchini can be added for variety and freshness.
- → What herbs enhance the flavor in this dish?
Fresh parsley, dill, and chives provide vibrant herbal notes that complement the fish and vegetables.
- → Is this dish suitable for gluten-free diets?
Yes, it is naturally gluten-free. Just ensure any packaged ingredients used are gluten-free as well.