This Herbed Baked Trout Fillets recipe is a delightful way to enjoy fresh fish without much fuss. It's a dish that balances simplicity and flavor, perfect for a weeknight dinner or a special occasion. With fresh herbs and a hint of lemon, it's light, healthy, and satisfying.
The star here is the trout fillets, offering a mild, slightly nutty flavor that pairs beautifully with herbs. Lemon adds a bright, acidic contrast, enhancing the fish's natural taste. Olive oil not only helps in baking but adds a subtle richness. Fresh dill and fresh parsley bring an aromatic freshness that elevates the dish. A touch of salt and black pepper rounds out the flavors without overpowering them.
This herbed trout pairs wonderfully with a simple side salad or roasted vegetables. For a more substantial meal, serve it alongside quinoa or a light pasta dish. A crisp white wine, like Sauvignon Blanc, complements the flavors nicely.
Start by preheating your oven to 375°F (190°C). While the oven warms up, rinse the trout fillets under cold water to remove any stray scales or bits, then pat them dry using paper towels. This step ensures that the fish will bake nicely without steaming.
Next, arrange the fillets in a single layer on a baking sheet lined with parchment paper. The parchment makes for easy cleanup and prevents sticking. Drizzle the olive oil over the fish, then sprinkle it with salt and black pepper.
Now, take your fresh dill and parsley and sprinkle them evenly over the fillets. This simple step infuses the fish with bright, herbaceous flavors. Lay the thin lemon slices on top of the herbs. Not only do they look pretty, but they'll also impart a gentle lemony fragrance as they bake.
Place the baking sheet in the preheated oven and let the fish bake for about 15-20 minutes. You're looking for the fish to be opaque and flake easily with a fork. Once done, remove it from the oven and let it rest for a couple of minutes to settle the juices. Then, it's ready to serve!
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