Give delicate rainbow trout a bold Mediterranean flavor with this easy baked trout recipe, complete with savory spices, lemon-garlic sauce, and fresh herbs. All you need is a baking dish and 20 minutes! 

A close up of baked trout garnished with parsley and green onions in a baking dish next to a small bowl of lemon wedges.
Photo Credits: Mark Beahm

Baking is, without a doubt, the easiest and most fail-proof way to cook fish. That’s true for salmon, cod, trout, you name it. You won’t get that crispy skin, but to me it’s a very worthy trade off for buttery-tender fish with almost no effort. And you can have dinner on your table in under 30 minutes with just one dish to wash.

In this easy trout recipe, I bathe rainbow trout in a bright and savory mix of garlic, lemon, and essential Mediterranean spices like earthy cumin and sweet Spanish paprika. There’s no need to plan ahead, just get the trout soaking in the flavor as your oven heats up. And then your work is done: you simply bake the fish until it flakes with a fork. 

A beginner-friendly baked trout that delivers big flavor but asks for little in return? This is sure to earn a spot in your regular weeknight dinner rotation. 

Table of Contents
  1. Ingredients for this Baked Trout Recipe 
  2. Ingredient Spotlight
  3. How to Bake Trout
  4. What to Serve with Baked Trout
  5. You’ll Also Like: Easy Baked Fish Recipes 
  6. Easy Baked Trout with Lemon, Garlic, and Fresh Herbs Recipe
Ingredients for baked trout including trout fillets, olive oil, lemon, cumin, paprika, urfa biber, garlic, green onions, parsley, salt and pepper.

Ingredients for this Baked Trout Recipe 

You just need a handful of pantry staples to make this easy trout recipe.

  • Extra virgin olive oil: Coats the fish, enriching it and infusing it with the marinade. Use a high-quality extra virgin variety–any olive oils from our shop would work well.
  • Lemon: Both the zest and juice lift the richness of the fish.
  • Seasoning: A mix of cumin, sweet Spanish paprika, Urfa pepper, salt, and pepper gives the trout a very mildly spicy, slightly earthy, distinctly Mediterranean flavor. 
  • Garlic and green onions add that famous sweet and savory onion-like flavor. 
  • Parsley: Adds an essential freshness. I wouldn’t skip the fresh herbs, but feel free to use any tender green herb you have like basil or cilantro. 
  • Rainbow trout: Has a mild, clean flavor that goes well with the punchy marinade. Feel free to sub in any firm and flaky fish you have, like seabass or salmon.
An overhead photo of baked trout garnished with parsley and green onions on a serving platter with lemon wedges.

Ingredient Spotlight

This is a simple rainbow trout recipe with one intriguing spice you may not be familiar with: Urfa Biber. This crimson-red spice is a Turkish chili flake from the southeastern city of Şanlıurfa. It’s made by sun drying red chili peppers, then wrapping them in plastic to “sweat” and concentrate their flavor, then sun drying them once more before grinding and packaging. 

This intricate process results in a deeply concentrated pepper flavor: earthy, slightly sweet, and salty, with a mild lingering heat. Think of Urfa Biber as your standard red chili flakes with a flavor boost, but its milder kick means it plays particularly well with other spices.

An overhead photo of baked trout garnished with parsley and green onions in a baking dish. This is surrounded by small bowls of green onions, urfa biber pepper and lemon wedges.

How to Bake Trout

This rainbow trout recipe is essentially fail-proof–Just be sure not to overcook it or it will dry out. Start checking on it at the 10-minute mark (or even sooner if your oven runs hot) and remove it when it flakes with a fork. 

  • Get ready: Preheat your oven to 400°F. Pat 1 ½ pounds of rainbow trout fillets dry with paper towels.
  • Make the marinade. In a 9 x 13-inch baking dish, add ¼ cup olive oil. Zest in one lemon, then slice it in half and squeeze in the juice of one half (save the other half for later). Add 1 teaspoon ground cumin, ½ teaspoon sweet paprika, ½ teaspoon Urfa pepper. Add 2 minced garlic cloves, 2 finely chopped green onions, ¼ cup fresh parsley leaves, and a big pinch of salt and pepper (about ½ to ¾ teaspoon each). Whisk to combine.The marinade for the baked trout in a baking dish.
  • Flavor the fish. Add the trout fillets to the dish, turning to cover with the sauce on both sides. Arrange, skin-side down, in a single layer in the baking dish. Set it aside for a few minutes while the oven is heating.2 Trout fillets marinading in a baking dish.
  • Bake the fish. Bake in the heated oven for 10 to 12 minutes, or until the fish turns opaque and flakes easily at the touch of your fork. Take it out of the oven when the internal temperature at the thickest part is about 140°F. Remember, the temp will rise even as you remove it from the oven. (The fish is safe to enjoy when it reaches 145°F). To baked trout fillets in a baking dish.
  • Finish and serve. As soon as the fish is ready, squeeze on the remaining lemon juice and a sprinkle of parsley for garnish. Serve immediately! 
A close up of a fork digging into a baked trout fillet garnished with parsley, green onions and a lemon wedge.

What to Serve with Baked Trout

This versatile baked trout recipe can go with any number of sides, but I like something briny, lemony, and rich to balance the lightness of the fish. Greek Potato Salad or Greek Lemon Rice both come to mind.

If you want to add more vegetables, this Asparagus Salad is a beauty and you can't go wrong with a quick and easy Italian Salad.

You’ll Also Like: Easy Baked Fish Recipes 

Browse all Mediterranean recipes.

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Urfa Biber

Smoky with a deep wine-like flavor and a subtle kick. Stock up on this unique Turkish spice at our shop.

Urfa biber bottle.
5 from 3 votes

Easy Baked Trout with Lemon, Garlic, and Fresh Herbs

Suzy Karadsheh
An overhead photo of baked trout garnished with parsley and green onions on a serving platter with lemon wedges.
The easiest most fail-proof way to cook tender rainbow trout, with no fuss or planning necessary. A bold Mediterranean marinade does the work for you. Serve with Greek Potato Salad.
Prep – 10 minutes
Cook – 10 minutes
Total – 20 minutes
Cuisine:
Mediterranean
Serves – 4 to 6
Course:
Fish

Ingredients
  

  • 1 ½ pounds rainbow trout fillet (skin on)
  • ¼ cup extra virgin olive oil
  • 1 lemon, zested and juiced
  • 1 teaspoon ground cumin
  • ½ teaspoon sweet paprika
  • ½ teaspoon Urfa Biber (optional, or substitute Aleppo pepper or red chili flakes)
  • 2 garlic cloves, minced
  • 2 green onions, trimmed and finely chopped (both white and green parts)
  • ¼ cup chopped parsley leaves, plus more for garnish
  • Kosher salt
  • Black pepper

Instructions
 

  • Get ready: Preheat your oven to 400°F. Pat the trout dry with paper towels.
  • Make the marinade. In a 9 x 13-inch baking dish, whisk together the olive oil, lemon zest, half lemon juice (keep the rest for the lemon juice for later), cumin, paprika, Urfa Biber (if using), garlic, green onions, fresh parsley, and a big pinch of salt and pepper (about ½ to ¾ teaspoon each).
  • Flavor the fish. Add the trout fillets to the dish, turning to cover with the sauce on both sides. Arrange, skin side down, in a single layer in the baking dish. Set it aside for a few minutes while the oven is heating.
  • Bake the fish. Bake in the heated oven for 10 to 12 minutes or until the fish turns opaque and flakes easily at the touch of your fork. Take it out of the oven when it’s internal temperature taken at the thickest part is at about 140°F. Remember, the temp will rise even as you take it out of the oven. (The fish is safe to enjoy when it reaches 145°F).
  • Finish and serve. As soon as the fish is ready, add the remaining lemon juice and a sprinkle of parsley for garnish. Serve immediately!

Notes

Nutrition

Calories: 225.1kcalCarbohydrates: 2.7gProtein: 23.7gFat: 13.1gSaturated Fat: 2.1gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 7.9gCholesterol: 66.9mgSodium: 38.6mgPotassium: 609mgFiber: 0.8gSugar: 0.6gVitamin A: 411.2IUVitamin C: 16.7mgCalcium: 92.4mgIron: 1.4mg
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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Comments

  1. Do you think using catfish fillet would be ok to use if this is what is on hand and on sale? Thank you

    1. Sure, Vicky! You may have to adjust the cooking time a bit, depending of the size of your fillets, but the recipe should work fine with catfish.