Oven-Roasted Trout

Oven-Roasted Trout

Time: 30 minutes
Serves: 3 - 4                       


  • 1.85lb fresh fillet 
  • Potatoes, broccoli, onion
    • Also good: bell peppers, brussels sprouts, fennel, cauliflower, etc.
  • 1 Lemon
  • Olive oil
  • Salt and pepper

Prep Instructions:

  • Remove large fillet from packaging, rinse and pat dry
  • Cut into 3 or 4 even portions, depending on how many you are feeding
  • Boil potatoes for 10 minutes and strain
  • Chop boiled potatoes, broccoli, onion or other preferred veggies
  • Slice 1 lemon thinly (try to get 8 or 9 medallions) 
    Cooking Instructions:
    • Pre-heat oven to 400 degrees
    • Make a shallow cut in the skin side of your fillets – this will help keep the skin from curling in the oven, and leave you with much crispier skin
    • On the sheet tray, toss your veggies in olive oil, salt, and pepper (add your favorite spices + seasonings at this stage)
    • Make sure the sheet tray is well-oiled (but not drenched), place your fillets skin side down with a bit of room between them
    • Make sure veggies are scattered evenly all around the pan
    • One final light drizzle of olive oil and toss in the oven for 12-15 minutes, checking periodically

      Serving Instructions:

      • Remove from oven, scoop roasted veggies onto a plate and place your fillet on top
      • Serve with fresh herbs, lime wedge, and sauce of your choosing – we like a simple lemon yogurt sauce with fresh herbs
      • Enjoy!
      Oven Roasted Trout