Go Back
+ servings

Easy Baked Trout Recipe

This baked rainbow trout recipe is not only simple and delicious but also a healthy and quick entrée for an easy home-cooked meal, ready in less than 30 minutes! For a full meal, add broccolini or pair it with a salad. You can use rainbow trout or steelhead trout for this recipe! (This recipe is gluten-free, low-carb, and keto-friendly)
4.98 from 35 votes
Print Pin
Course: Dinner, Lunch
Cuisine: American, Healthy Options
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 173kcal
Author: Capri Lilly

Ingredients

  • 1 pound Rainbow Trout (or steelhead trout)
  • 1 tablespoon Olive Oil
  • 1 Orange, sliced
  • 1 Large Lemon, sliced
  • 1 tablespoon Freshly Squeezed Lemon Juice
  • 1 tablespoon Freshly Squeezed Orange Juice
  • 4 Garlic Cloves, minced
  • 3 Pearl Onions, cut in half (or 1/4 cup sliced white onion)
  • 1/4 cup Capers
  • 1/2 cup Kalamata Olives, pit removed
  • 3 tablespoons Fresh Dill, roughly chopped
  • 1-2 tablespoon Butter or Ghee optional
  • 1/2 tsp Paprika
  • Salt and Pepper, to taste

Instructions

  • Preheat the oven to 400°F. Line a baking dish or sheet pan with parchment paper.
  • Slice lemon and oranges. Place half the oranges in the center of the baking sheet.
  • Pat the trout dry with a paper towel or clean cloth. Place trout fillet skin side down in the center of the baking sheet on top of the citrus slices.
  • Squeeze 1 tablespoon of freshly squeezed lemon juice and 1 tablespoon of freshly squeezed orange juice onto the salmon. Then, drizzle 1 tablespoon of olive oil on top of the trout.
  • Spread minced garlic evenly over the trout fillet. Then, season with salt, pepper, and paprika. Add capers, olives, and sliced pearl onions on top. Then, add chopped dill, sliced lemon, and orange.
    Add a few small pieces of butter in the center and both ends of the trout.
  • Fold the sides of the parchment paper over the trout. Tuck the sides to seal and make sure the trout is covered completely.
  • Bake for about 18-20, or until the trout fillet is cooked through. The trout is finished cooking when it flakes easily with a fork and the internal temperature is at least 145°F.
    Optional: Open the parchment paper, and broil for 2-3 minutes, to brown the top. Garnish with fresh parsley and enjoy!
  • Garnish with fresh parsley and enjoy!

Notes

  • Aluminum Foil can be used instead of parchment paper to make the cooking packet.
  • You can use a whole trout, but make sure it is gutted and cleaned first. You can sometimes find whole trout in grocery stores butterflied, which means it has been cleaned, gutted, and split down the middle but the halves are still attached. If you are cooking a whole trout, it still cooks just the same in about 15-20 minutes.
  • Use rainbow trout fillets (or steelhead) for easier prep. You can easily double or triple the recipe as needed.
goodfoodbaddie.com offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used to make the recipe. For more information read our Nutritional Disclaimer.

Nutrition

Serving: 1g | Calories: 173kcal | Carbohydrates: 11.6g | Protein: 9.9g | Fat: 10.7g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 368mg | Potassium: 388mg | Fiber: 2.4g | Sugar: 5.5g | Calcium: 102mg | Iron: 2mg