Garlic butter baked trout with lemon and dill, cooked to tender perfection. Quick and easy oven-baked fish perfect for healthy weeknight dinners or seafood meals.

Ingredients

2–2.5 lb trout fillet (skin on or off, pin bones removed)
¼ cup unsalted butter, melted
2 cloves garlic, minced
2 Tbsp lemon juice
½ tsp dried dill or 1 tsp fresh dill
1 tsp red chili flakes (optional)
1 tsp salt
¼ tsp ground black pepper
Fresh herbs for garnish, such as chopped parsley

Instructions

Preheat the oven:
Set the oven to 375°F (190°C) and position a rack in the center. Line a baking sheet with foil and lightly spray with cooking spray.
Prepare the sauce:
In a small bowl, whisk together melted butter, garlic, lemon juice, dill, red chili flakes (if using), salt, and pepper.
Assemble the trout:
Place the trout fillet on the prepared foil. Spoon the garlic butter mixture evenly over the fish. Fold the sides of the foil to create a loosely sealed packet, leaving some space at the top so the sauce does not touch the foil.
Bake the trout:
Bake for 15–20 minutes, depending on the thickness of the fish, until the thickest part flakes easily with a fork.
Broil and serve:
Carefully open the foil, then place the trout under the broiler for 1–2 minutes to lightly brown the top. Let the fish rest briefly before slicing. Garnish with fresh parsley and lemon slices.

Why You’ll Love This Recipe

Moist, tender trout with rich garlic butter flavor.
Quick and easy to prepare for weeknight dinners or special occasions.
Light, flavorful, and pairs perfectly with vegetables or grains.
Minimal cleanup thanks to foil packet cooking.

Tips

Pat the trout dry before adding the butter sauce for better flavor absorption.
Use fresh garlic for a more vibrant taste.
Adjust red chili flakes to control spiciness.
Check fish at 15 minutes if your fillet is thin to prevent overcooking.

Variations and Substitutions

Herbs: Try thyme, rosemary, or tarragon instead of dill.
Citrus: Substitute lemon juice with lime or orange juice for a different flavor.
Butter: Use ghee or olive oil for a lighter option.
Fish: Works well with salmon, cod, or halibut fillets.

FAQs

Q: Can I cook trout with skin on?
Yes, the skin helps keep the fish moist and can be removed easily after cooking.

Q: How can I tell if the trout is done?
The fish flakes easily with a fork, and the flesh should be opaque.

Q: Can I prepare this ahead of time?
Yes, make the butter mixture in advance and store in the fridge. Add to the fish right before baking.

Serving Suggestions

Serve with steamed vegetables, roasted potatoes, or rice.
Pair with a fresh green salad or quinoa for a complete meal.
Garnish with lemon wedges and fresh herbs for a restaurant-style presentation.
Ideal for light dinners, brunches, or holiday meals.