Baked fish is one of my favorite dishes to whip up when I’m looking for a light and healthy meal. The great thing about this recipe is that it’s also full of flavor and the trout is super moist. Healthy and tastes great? It can’t get any better than that! This recipe is for baked trout; however, you can easily swap in salmon for the trout. Both fish are similar and are usually interchangeable in most recipes. Trout has a little bit of a milder flavor than salmon which is richer and has a slightly sweeter taste. The method I use in this recipe is to bake the fish in a foil packet. The foil keeps the heat and moisture inside, so the fish steams in the buttery lemon sauce. I’ve used it many times before to bake salmon in foil and I get consistently great results every time! Baking in foil also makes cleanup so easy. Simply discard the foil and you’re done! I like to serve this dish with lemon rice, blanched broccoli, or green beans. You can also try it with this cream sauce which goes well with baked rainbow trout, or a creamy horseradish sauce.
Why You’ll Love This Recipe
Baked Trout Ingredients
Here’s what you need to make this flaky fish! Complete list of ingredients and amounts can be found in the recipe card below.
2–2½ pound side of trout fillet: You can use trout with the skin on or off, but make sure you remove the pin bones with a pair of tweezers. When shopping for trout, look for firm and shiny flesh that bounces back when you press it with your finger. It’s also good to give it a smell test. If it doesn’t smell clean, don’t buy it!Sauce: Butter and lemon are classic bases for a fish sauce. I also like to add garlic, dill, red chili flakes, and some salt and pepper for seasoning.Fresh herbs: I use chopped fresh parsley to garnish my trout but some fresh dill would also work.
How To Cook Rainbow Trout
How to tell if trout is cooked
The baking time depends on the thickness of the fish and also the desired amount of doneness. It is recommended by professional chefs (and what I prefer) that the internal temperature of fish reaches 125°F/52°C but the FDA recommends 145°F/63°C. Check using an instant-read thermometer and it will be perfectly cooked at this temperature. If you don’t have thermometer, you can look for these signs to check that your trout is done:
Clarity: The flesh of the trout will turn from translucent to opaque. Flakiness: Use a fork to gently press the flesh to see if the fish easily flakes apart.
The garlic butter baked trout will continue to cook a bit from residual heat while it rests. Don’t skip this step! Similar to resting meat, this time helps the fish to stay moist. The resting time will differ depending on the size of the fish. Larger pieces should rest for a longer period.
Recipe Tips
Check for pin bones. Run your finger over the trout to feel for these tiny translucent bones. A pair of tweezers is a helpful tool to remove them.Prevent sticking. Spray the foil with cooking spray before adding the trout to prevent it from sticking while it bakes.Open the foil carefully. There will likely be some steam released when you open the foil packet. Carefully unfold the sealed edges to avoid burning yourself!
Storing Tips
If you have any trout leftovers, you can transfer them to an airtight container and store them in the refrigerator for up to 3 days. The best way to reheat trout without drying it out is to warm it in the oven. Heat your oven to 275°F to 300°F and place the trout on a baking sheet and warm for 15 minutes. Give this garlic butter baked trout recipe a try. You’ll never have to endure dry fish again!
What To Serve With
A light and healthy fish deserves equally healthy sides. Complete this meal with blanched asparagus or blanched broccoli and a serving of Instant Pot red potatoes. Or for a low carb option, go with some parsnip purée instead. For a casual dinner that the kids will love, include some oven baked potato wedges along with grilled corn on the cob! Save this recipe for the next time you need a quick and easy fish recipe for that beautiful filet you’ve picked up! Pin it for more people to enjoy too! © Little Sunny Kitchen
