Rating: 4.5 stars 4.5
111 Ratings
  • 5 star values: 77
  • 4 star values: 29
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2

This rainbow trout recipe is very easy and tasty. One day, I came up with this recipe with the ingredients I had on hand, and my family loved it. It works with farmed or wild trout, takes very little time, and tastes lighter than ocean fish. I buy whole, gutted fish with heads and tails still on from the supermarket; make sure to choose very fresh trout. The key is to add water to the dish as instructed in the directions, which keeps the fish from drying out; add hot water as cold water can crack the baking dish. Serve with rice and veggies. It's light and delicious, but be careful of bones!

Recipe Summary

10 mins
20 mins
30 mins


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon olive oil.

  • Place trout in the prepared baking dish and coat with remaining olive oil. Season inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper on top. Place 1 lemon slice on each fish.

  • Bake in the preheated oven for 10 minutes; add hot water to dish. Continue baking until fish flakes easily with a fork, about 10 minutes more.


The dish will be more flavorful if you use mixed peppercorns instead of only black ones.

If you can't stand to look at fish heads, have the fishmonger remove the head beforehand.

You can use leftovers to make a fish salad with mayonnaise and mustard.

Nutrition Facts

373 calories; protein 54.2g; carbohydrates 1.5g; fat 15.3g; cholesterol 162.5mg; sodium 158.6mg. Full Nutrition