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How to bake trout

by Great British Chefs25 October 2016

How to bake trout

Trout is a healthy source of protein, low in calories and high in omega 3 and vitamin D. A quick and easy way to cook a side of trout is to bake it in the oven – it’s a great way to feed a crowd and takes away the fuss of cooking on the stove. Cooking the trout in foil traps in all the moisture to stop the fish from drying out and locks in the flavour. You could also choose to leave the fish whole, but baking a single side enables you to remove any bones before cooking.





Preheat the oven to 180℃/gas mark 4
Clean the trout and ensure all pin bones are removed
Place the trout skin-side down on a large oiled piece of foil and season with salt and pepper
Drizzle more oil over the top and sprinkle with a little more salt and pepper. Slice the lemon and arrange over the trout along with the dill
Fold the foil over to create a parcel, folding to ensure all edges are sealed
Bake in the oven for 10–12 minutes
To check that the trout is cooked, unfold the foil. If the fish is opaque and beginning to flake, it is ready. If not, reseal the parcel and return to the oven for a few more minutes
Remove the trout from the oven and leave to rest for a few minutes before serving either whole on a platter or divided between plates


Different herbs also work really well with trout – try using tarragon, parsley or picked thyme leaves. You could try using different spices and flavours such as horseradish, garlic or even sliced chillies for a bit of a kick.

Serving suggestions

Try serving baked trout with a fresh green salad and buttered new potatoes for a simple summer dinner, or pair the fish with creamy mashed potato and carrots for a more warming meal.

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