Baked Trout with Lemon and Herbs
An easy-to-make baked trout recipe that's equally as delicious on weeknights as it is for special celebratory meals.
Ingredients
- 1 large trout fillet skin on
- 3 Tbsp. olive oil
- 1 lemon zested and juiced
- 1/2 cup fresh herbs of your choice (wash and remove stems first) chopped and loosely packed
- 2 tsp. Dijon mustard
- 1/4 tsp. kosher salt or to taste
- 1/4 tsp. freshly cracked black pepper or to taste
Instructions
- Preheat oven to 400° F.
- Combine olive oil, lemon juice and zest, fresh herbs, Dijon mustard, kosher salt, and black pepper in a shallow baking dish.
- Place trout fillet in the oil and herb mixture, spooning the marinade over the fish until covered.
- Bake the trout, uncovered, until the flesh is just cooked enough for it to fall apart with the touch of a fork—about 10-14 minutes depending on the thickness of the fish. Remove the trout just before it's completely cooked through, cover loosely with foil, and let sit for 5 minutes.
- Remove trout from baking dish, drizzle with extra marinade, and serve hot.