Baked Fresh Rainbow Trout Recipe

I made this tonight with rainbow trout and it turned out beautifully in the end. I would recommend NOT using a glass dish, but to cook it in metal. When we added the little bit of water to the pyrex dish (as instructed), the entire pyrex dish shattered in our oven. I should have known better with water and glass, but trusted the recipe. Thankfully, the fish was saved and we finished cooking it in a metal roasting pan.

VERY GOOD! I have a herb garden so used 1 tbsp fresh dill, lemon thyme & added parsley. Mixed 1/2tsp kosher salt & 1/2 tsp freshly ground pepper with the herbs and smothered the inside of the fish. Had 2 fresh trout (1lb). filleted by the market. Never tried onion with trout before. Sliced 1/2 large onion super thin and laid it in the fish then layered sliced meyer lemon on top. Cooked per instruction in a 1/2 metal baking sheet sprayed with olive oil. 20 min sounds like a long time but it was perfect at 400degrees. Delicious! Loved the onion/lemon combination. My 85 year old Mom who is not a fan of fish gobbled it up. Thank u for this recipe!

I made it without using freshly cut lemons (but I drizzled lemon juice from a bottle onto the top of the trout). I added some slices of ginger inside the belly and on top and it turned out perfect. I used a metal cake baking tin as I did not have any proper ceramic or oven metal baking tray to cook fish, and it worked perfectly! I also added fresh Dill on top of dried Dill. The fish turned out crispy on the fins and tail (tail can be eaten crisp) and the skin is slightly crisped but the fish is still soft and tender and the flesh crumbles easily. The herbs and olive oil blend so well and they make this fish so fragrant and flavorful! It's very yummy and my fiance and his dad really loved the taste and texture!

I made this twice. The first time I used dried herbs and the second time I used two tablespoons each fresh dill and thyme. I liked it much better with fresh herbs. I also squeezed fresh lemon juice inside the trout the second time around. The recipe is a good one to begin with. Thanks for posting!

Followed the basic recipe, with some suggestions by other reviewers: stuffed the trout with sliced lemons and onions, added a little minced garlic. Had little leftover chicken stock so used that instead of water. Doubled up on dill and omitted thyme for my taste. Had my doubts about cooking time and temp. but it turned out marvelous. Next time will line the baking pan with heavy duty foil to simplify cleanup. And there will definitely be a next time!!!

Made this recipe tonight. The trout was exceptional. I love this recipe! It had a wonderful flavor and was very moist. I did make a couple of changes - used Olive Oil spray instead of the liquid olive oil - I think it covered the fish more evenly. Couldn't find my dill, so I substituted Italian seasoning and Zesty Lemon. Not really a substitute, but it was a nice variation on the dill flavor. I sliced a whole lemon and put most of the lemon slices inside the fish, along with the onion slices. Put four lemon slices on top of the fish for cooking. I did use a metal pan, thanks to all the reviews that advised against using a glass one. I did use hot water, though. I recommend this recipe highly - I'll make it again. We probably have 15 pounds of trout left in the freezer from last fall's fishing trip, so I'll have ample opportunity to repeat this dinner. Served it with long grain & wild rice and a green salad. Very nice!

Absolutely phenomenal. But I added bacon around the trout and when it was done cooking, I took the bacon off and finished frying it, chopped it into bits, and then added it to my broccoli cheddar rice. Amazing!

I made this with 1 fresh rainbow trout from Metro (9.12$ cad). My husband and I were wary of the little bones but need not have worried. The tail, top fin and cheek meat were delicious too, but for presentation I cut through the head and tail with my spatula and served the body in 2 sections on beds of lettuce. I let the fish cook for 10 minutes at 400 with one fat slice of lemon on top, then added two tbsp of boiled water to the metal roasting pan. It really hissed!!! It was fine after and cooked for another 12 minutes. The eye swelled up so I tamped it down with foil, as the eye weirded me out. The herbs were yummy but very subtle. I used 1/4 tsp of salt, dried thyme and dried dill weed for 1 fish. I put oil inside the fish with the herbs, too. I will definitely make this again, and experiment with other herbs. Served it with couscous salad, tossed lettuce and tomatoes with feta, fried green beans in garlic, and sparkling water with lemon wedge. In case anyone wants inspiration for sides.

This turned out pretty good. The only things I did differently were to add lemon slices (and more) with the onion herb stiffing, and tossed in some seasoned veg (zucchini, yellow squash and mushrooms) to the dish for roasting. Didn't add more water because the veg gave off juice. We liked the fish, head on, and will make again because it was affordable, fast and good!

The combination of flavors in this recipe is fantastic - lemon, onion, dill, thyme, sea salt, black pepper. I used all ingredients as stated, I just used more of them. I think I added extra dill & thyme inside the fish. Trout is a very mild fish and can handle a good amount of seasoning. Even when the inside was covered with the dill & thyme, the end result of flavor was still mild. I put sliced lemon inside the fish and covered the entire top of each fish with sliced lemon. My kiddo wanted even more lemon flavor so squeezed the sliced lemons on the fish once it was plated. This is the recipe I will be using anytime we go trout fishing from now on.

I have made this many times now. This is my go to recipe when we catch the big trout. I use a pyex baking dish and add the water at the beginning, then baste the fish one time while the fish are baking. This has become my favorite trout recipe! I have to adjust the baking time according to how big the fish are. Up to 30 min. Thank You for this wonderful recipe!

I used a bit more onion and used lemon juice instead of water and lemon slices. Great recipe!

a good day fishing became a great evening meal!

I'm not certain whether it was the cooking times or the oven temperature, but my two rainbow trout took longer to cook and get to that crispy skin level. After following steps 1 through 4, I had to increase the temperature to 450, and cook them an additional 12 minutes. If there is such a thing as fat trout, then that was my problem. Those were my only adjustments. Good basic recipe.

This was a shock. I’m tracking down other recipes you provide. After writing this comment, I’m figuring out how to subscribe. With the trout, the meat was mild, yet flavorful. Just right!

Very easy, very tasty. Would definitely make again.

Made it on a whim — huge success.

Tastes fantastic and so simple.

My only issue was I used onion powder lightly instead of fresh onions. I couldn't imagine the onions being cooked properly in just 20 minutes in the 400' oven. My husband loved the trout!

Tried it once — already a legend in my house.