Baked Fresh Rainbow Trout Recipe -
Baked Fresh Rainbow Trout Recipe
  • READY IN 30 mins

Baked Fresh Rainbow Trout

Recipe by  

"Very easy and tasty recipe I invented one day with ingredients on hand, for fresh rainbow trout (farmed or wild) that my family loves. It takes very little time and is much lighter than ocean fish. I use whole fish you can buy already gutted from the supermarket, with heads and tails still on. Make sure you pick trout that are really, really fresh. I find the dish doesn't even need lemon slices but you can use them if you like. The key is to remember to add the water to the dish as instructed in directions, which keeps fish from drying out. Serve with rice and veggies. Light and delicious. Be careful of bones! Make sure to add hot water to the dish; cold water can crack the baking dish."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with about 1 teaspoon olive oil.
  2. Place trout in the prepared baking dish and coat with remaining olive oil. Season the inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper over the top. Place 1 lemon slice on each fish.
  3. Bake in the preheated oven for 10 minutes; add water to dish. Continue baking until fish flake easily with a fork, about 10 minutes more.
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  • Cook's Note:
  • If you use mixed peppercorns it's more flavorful, but fine if you only have black ones.
  • If you can't stand to look at fish heads, you can remove head beforehand.
  • You can use up leftovers the next day as a fish salad with mayonnaise and mustard.

Reviews More Reviews

Most Helpful Positive Review
Sep 21, 2014

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.

Most Helpful Critical Review
Jan 13, 2015

We used Pyrex baking dish, but when we added the water, it shattered the dish. Use a metal pan.


19 Ratings

Aug 07, 2014

extremely simple recipe & came out perfect. my mom loves it & she's a total health nut!!

Apr 09, 2014

very simple and the fish turned out delicious.

Oct 17, 2014

I posted this recipe and was sorry to read someone shattered their pyrex dish adding water! I know what this is like as my hubby did the same once with a totally different dish. I had no problem because I added Hot water, which maybe I should have mentioned, but for safety reasons if you prefer a metal pan that's a good idea. Glad people are enjoying this.

Jan 16, 2015

I added some salt and some fresh lemon juice. It was very good.

Feb 24, 2015

I never cooked fresh trout before so wasn't sure how, but it turned out to be really easy and results were terrific! Even the twin 5 year old girls (freaked out by the WHOLE fish, eyes teeth and tail) ate their fill! It was moist, tasty and quick- everything you'd want in a weekday meal!

Jan 07, 2015

This is just what I was looking for. I use the same recipe when I grill trout. But the weather doesn't allow for grilling right now so it's good to know I can do this in the oven. I love the oven instructions and the trout came out tender and delicious.


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  • Calories
  • 373 kcal
  • 19%
  • Carbohydrates
  • 1.5 g
  • < 1%
  • Cholesterol
  • 162 mg
  • 54%
  • Fat
  • 15.3 g
  • 24%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 54.2 g
  • 108%
  • Sodium
  • 159 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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