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Oven baked trout with herbs & lemon
5 from 9 votes

Oven baked trout with herbs & lemon

A simple and delicious whole oven-baked trout recipe with lemon and herbs served with new potato salad.

Prep Time
15 mins
Cook Time
22 mins
Servings: 4
Cuisine: French

Ingredients

Baked trout:
  • 1 trout fresh, whole
  • parsley a few sprigs
  • dill a few sprigs
  • lemon and a few wedges to serve, a few slices
  • extra virgin olive oil
  • black pepper
  • salt
Herb new potato salad:
  • 700 new potatoes gms
  • 1 fennel bulb small; finely sliced or shaved on a mandolin
  • 6 radishes 8
  • 3 spring onion finely sliced
  • 2 Tbsp capers or regular capers chopped, baby
  • dill parsley & chives finely chopped (reserve a little sprinkle for serving, small handful
Potato salad dressing:
  • ¼ cup mayonnaise such as Hellman’s, good quality
  • ¼ cup crème fraîche
  • 2 tsp caper brine
  • 1 Tbsp lemon juice fresh
  • lemon zest of half
  • black pepper
  • salt

Instructions

To bake the trout:
    Cup of Yum
  1. Preheat the oven to 180C/350F and line a baking sheet with baking paper.
  2. Season the inside of the trout with salt & pepper and then stuff with a few sprigs of dill and parsley. Add a few slices of lemon in a single layer. Add a few extra slices of lemon to roast alongside the fish for serving. Drizzle olive oil all over the fish to evenly coat. Season well with salt and pepper.
  3. Roast uncovered for 22 – 28 minutes depending on the size of the fish. I roasted mine for exactly 22 minutes and it was 900gms. This will depend on oven temperature as they will differ.  
  4. Place on a serving platter and butterfly the fish carefully removing the central spine bone (there might still be a few small bones so watch out). Drizzle with olive oil and any pan juices. Add the cooked lemon slices, season the fish and scatter over a few dill leaves or parsley.
To make the salad:
  1. Boil the new potatoes until knife tender, drain and set aside to cool. Once cool slice in half.
  2. Make the dressing by whisking all the ingredients together and adjusting the seasoning as desired. You can use some of the herbs in the dressing and some can be added directly to the salad. You can add a drizzle of olive oil too. Adjust any of the ingredients to your taste.
  3. Toss the sliced potatoes with the fennel, radishes, spring onion, capers, herbs, and dressing. Serve with the baked trout along with blanched fresh asparagus.