Rainbow Trout Recipe

• Rainbow Trout – Look for de-boned whole rainbow trout fillets, usually in the freezer section. Most will have skin still on, which I highly recommend leaving on for flavor; after cooking, it’s up to you if you want to eat it or not. If you have time, bring the fish to room temperature before cooking.
• Olive Oil – I use it for most of my fish recipes, but it’s particularly important for rainbow trout because this fish is quite lean. Avocado oil works, too. If you want a richer flavor, you can replace a tablespoon of the olive oil with melted butter.
• Lemon Juice – Always a good idea for fish! Fresh lemon juice tastes the best, but bottled works fine if you’re in a rush. I also like to add thin lemon slices on top of the fish, but it’s up to you!
• Garlic – Fresh garlic cloves give the best flavor, but if you’re short on time, go with a teaspoon of the jarred stuff. You can also swap in 1/4 teaspoon of garlic powder if that’s what you’ve got.
• Fresh Herbs – I used fresh parsley and dill, but feel free to switch it up with any herbs you have on hand, like chives, thyme, or oregano. If you’ve got dried herbs, they are more concentrated, so use 1/2 teaspoon of each instead.
• Spices – Paprika, sea salt, and black pepper. I’ve also made this rainbow trout recipe with smoked paprika instead of sweet, when I want that smoky flavor.

1. Mix the seasonings. In a small bowl, whisk together the olive oil, lemon juice, garlic, fresh herbs, and paprika. (Skip the salt and pepper at this step — I find they’re more evenly distributed when you sprinkle them directly onto the fish.)
2. Season the trout. Lay the trout on a lined baking sheet or in a baking dish, and pat dry with paper towels. Brush both sides of the fish fillets with the olive oil mixture, then season both sides with salt and pepper. With the fish skin-side down, add the lemon slices on top if you like.

3. Bake until flaky.  Pop the rainbow trout in the oven and bake until the fish flakes easily with a fork. See my tips below for perfectly moist, flaky fish that isn’t dry!

Storage Options

• Store: Keep leftover fish in an airtight container in the fridge for up to 3 days.
• Reheat: I usually pop the baked trout in the oven again for 10 minutes, or warm it in a skillet. Be careful not to overdo it, or it’ll dry out. I don’t recommend microwaving.
• Freeze: My rainbow trout recipe tastes best fresh, so if you need to freeze the fish, do it while it’s raw. But if you have leftovers, you can keep them in the freezer for up to 3 months.

Serving Ideas

All this rainbow trout recipe needs is a simple salad or veggie side dish. Since it’s so fast, I love a side dish that’s just as quick:

• Vegetables – You can roast asparagus or broccolini together with the rainbow trout on the same sheet pan, as they bake quickly. If your veggie pieces are thicker, you may need to remove the baked trout and cook the vegetables for an extra few minutes. Or saute zucchini or green beans almondine on the stovetop while the trout cooks, and both will be ready at the same time.
• Potatoes – To make your meal more hearty, roast potatoes in the oven before cooking the fish, or air fry potatoes at the same time. I highly recommend serving lemon butter sauce over both the trout and the potatoes!
• Salad – This fish is very light, so often I just serve it with a salad for a light meal. Try it with my fresh Greek salad for something light and tangy, or my beet salad for a sweet, earthy vibe.