Baked Trout with Lemon and Herbs
Tender oven-baked trout fillets dressed with lemon, garlic, parsley, and dill.
Instructions
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Step 1
Heat the oven to 200°C and line a baking sheet with parchment paper.
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Step 2
Pat the trout fillets dry and arrange them skin-side down on the prepared baking sheet.
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Step 3
Finely grate the zest from one lemon into a small bowl, then squeeze in its juice. Stir in the olive oil, garlic, parsley, dill, salt, and black pepper.
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Step 4
Spoon the lemon-herb dressing evenly over the trout fillets.
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Step 5
Bake for 10–14 minutes, until the trout flakes easily and reaches 63°C at its thickest point.
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Step 6
Cut the remaining lemon into wedges and serve them with the baked trout.
Nutrition (Estimated)
Food safety
Caution: moderate
Keep the trout refrigerated until preparation, prevent contact between raw fish and ready-to-eat foods, and cook it to 63°C. Refrigerate leftovers within 2 hours and use within 3 days.
Risk factors
- raw fish handling
- possible pin bones
- undercooking
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