Herb Baked Trout with New Potatoes

Why You’ll Love This Recipe

I enjoy this recipe because it brings out the natural flavors of the fish without overpowering them. The lemon and herbs give brightness, the butter makes everything rich and comforting, and the roasted new potatoes round out the meal perfectly. It’s a dish that feels both wholesome and satisfying.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
4 small whole rainbow trout
1 ½ lb new potatoes
2 tbsp chopped fresh parsley, plus a few sprigs
2 tbsp chopped fresh dill, plus a few sprigs
2 tbsp chopped fresh chives, plus a few sprigs
3 garlic cloves, minced
2 whole lemons, divided
1 tbsp olive oil, plus extra as needed
4 tbsp butter, divided
kosher salt and peppe, as needed
extra chopped herbs, for garnish

Directions

1. I preheat my oven to 400°F (200°C).
2. I scrub the new potatoes, cut them in half, and place them on a baking sheet. I drizzle with olive oil, season with salt and pepper, and roast for 25–30 minutes until golden and tender.
3. While the potatoes roast, I prepare the trout by rinsing and patting them dry. I season the insides lightly with salt, pepper, minced garlic, and a few sprigs of parsley, dill, and chives. I add a thin slice of lemon and a small pat of butter inside each cavity.
4. I place the trout on a baking sheet lined with parchment paper, drizzle with olive oil, and scatter a few lemon slices on top.
5. I bake the trout for 15–20 minutes until the flesh is opaque and flakes easily with a fork.
6. I serve the baked trout alongside the roasted new potatoes, finishing with a squeeze of fresh lemon juice, a sprinkle of chopped herbs, and a drizzle of olive oil.

Servings and Timing

This recipe makes about 4 servings. It usually takes me 15 minutes to prepare and about 30 minutes to roast everything, so the total time is around 45 minutes.

Variations

Sometimes I stuff the trout with thinly sliced fennel or shallots for extra flavor. If I don’t have rainbow trout, I use other whole fish like sea bass or branzino. For a lighter version, I cut back on the butter and use more olive oil instead.

Storage/Reheating

I store leftover trout in an airtight container in the refrigerator for up to 2 days. To reheat, I warm it gently in the oven at 300°F (150°C) for 10 minutes so the fish doesn’t dry out. The potatoes reheat well in a skillet or oven until crispy again.

FAQs

Do I need to scale and gut the trout myself?

No, I usually ask the fishmonger to prepare the trout so it’s ready to cook.

Can I cook this dish on the grill instead of the oven?

Yes, I wrap the trout in foil with herbs and butter, then grill for 10–12 minutes per side.

How do I know when the trout is done?

I cook it until the flesh is opaque and flakes easily with a fork.

Can I use dried herbs instead of fresh?

Yes, but I prefer fresh for brightness. If I use dried, I add them sparingly inside the fish.

What other potatoes work for this recipe?

I sometimes use baby Yukon gold or fingerling potatoes instead of new potatoes.

Can I make this recipe dairy-free?

Yes, I leave out the butter and use only olive oil.

Should I eat the skin of trout?

Yes, I do the skin crisps up nicely when roasted.

Can I prepare the trout ahead of time?

Yes, I stuff and season the trout a few hours in advance, then bake just before serving.

What vegetables pair well with this dish?

I like serving it with asparagus, green beans, or a simple side salad.

Can I use trout fillets instead of whole trout?

Yes, I reduce the baking time to about 12–15 minutes since fillets cook faster.

Conclusion

I love making herb baked trout with new potatoes because it’s fresh, flavorful, and beautifully simple. The combination of lemon, herbs, tender fish, and crispy potatoes makes it a meal I can enjoy any night of the week, yet it’s impressive enough to serve for guests.

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