Trout with Lemon and Herbs

Trout with Lemon and Herbs takes deboned and dressed whole trout and bakes it with herbs and zesty lemon for a light and delicious entree.
Trout with Lemon and Herbs

Trout with Lemon and Herbs

By Sue Lau | Palatable Pastime

The Fish Friday Foodies theme for April is whole fish or seafood! I was very excited about this one. With Springtime being here I thought the perfect whole fish would be a baked trout with lemon and herb, which is very simple to do, especially if you can procure fish from the fishmonger that has already been dressed and deboned.

Growing up, I seldom had a chance to eat much trout. My family liked to fish, but trout wasn’t one of the things that was caught, and it wasn’t the type of fish my Mom usually cared to get, since she insisted all her fish be fried.

When I did have opportunity to try it myself, I loved the flavor, but the tiny bones were a bit off-putting. So when finding these prepared whole trout I was really happy since the taste is really good.

Prep is really easy since simple works best with these flavorful fish. Just a few handfuls of herbs and lemon really brings out the flavor. Bill and I each had a whole fish but I think you could easily stretch it to three depending on appetite. When the fish is done you can removed the head, fins and skin quite easily and discard.

The flavor of the fish goes really well with a wild rice blend on the side, and I also recommend a small tossed salad. Great for simple weeknight cooking.

I hope you enjoy and click on the link to see the full collection of Fish Friday Foodies recipes this week in the linkup.

Be sure to check out the other Foodie Fish Friday Bloggers this month!

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Trout with Lemon and Herbs #FishFridayFoodies

Trout with Lemon and Herbs

  • Servings: 2-3
  • Difficulty: easy
  • Print

Trout with Lemon and Herbs


  • 2 whole de-boned and dressed trout (about one pound)
  • 1 lemon, sliced
  • salt and black pepper (to taste)
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh dill weed
  • 1/4 cup chopped Italian parsley
  • 2 teaspoons olive oil


  1. Preheat oven to 450ºF.
  2. Place trout on a nonstick foil lined baking sheet and sprinkle inside of fish cavity with salt and pepper.
  3. Place lemon slices and herbs inside fish and drizzle outsides of fish with olive oil.
  4. Cover fish tightly with foil and bake for 10 minutes.
  5. Uncover fish, set oven to broil and broil fish for 3-5 minutes to lightly brown.
  6. Serve fish with addition lemon as desired.

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17 responses

  1. Beautiful fish, and even though your fish is baked, I think your mom was pretty wise with the whole all fish should be fried thing! I love baked fish as next as the next person, but fried fish…oh dear don’t get me started! Thanks for sharing your recipe!

    • She made some pretty awesome fried fish. I’ll do some this summer with the fryer on the patio. Thing about cooking it indoors is everyone knows what you’ve been eating for the next month! LOL!

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