Tender trout baked with garlic, herbs, and seasonal vegetables for an easy, flavorful meal.
# What You'll Need:
→ Fish and Main
01 - 4 trout fillets, skin-on, pin bones removed, approximately 5.3–6.3 oz each
→ Vegetables
02 - 14 oz baby potatoes, halved
03 - 7 oz cherry tomatoes, halved
04 - 1 red onion, sliced into wedges
05 - 1 lemon, sliced
→ Aromatics & Herbs
06 - 4 garlic cloves, thinly sliced
07 - 2 tbsp fresh parsley, chopped
08 - 2 tbsp fresh dill, chopped
09 - 2 tbsp fresh chives, chopped
→ Seasoning & Oil
10 - 3 tbsp olive oil
11 - 1 tsp sea salt
12 - ½ tsp freshly ground black pepper
13 - ½ tsp crushed red pepper flakes (optional)
# Directions:
01 - Preheat oven to 400°F. Line a large baking tray with parchment paper.
02 - Arrange halved baby potatoes and onion wedges on the tray. Drizzle with 1½ tablespoons olive oil, season with half the sea salt and black pepper, then toss to coat evenly. Roast for 10 minutes.
03 - Remove tray from oven. Add cherry tomatoes, lemon slices, and thinly sliced garlic. Gently toss to combine.
04 - Lay trout fillets skin-side down over the vegetables. Drizzle with remaining olive oil, sprinkle with remaining sea salt and black pepper, and optionally scatter crushed red pepper flakes.
05 - Scatter chopped parsley, dill, and chives evenly over trout and vegetables.
06 - Return the tray to the oven and bake for 10 to 12 minutes, until the trout is opaque and flakes easily, and vegetables are tender.
07 - Serve immediately, optionally garnished with additional fresh herbs and a squeeze of lemon.
