Grandpa Joe's
Baked Trout with Fresh Herbs

One of the simplest ways I know to prepare fresh fish.

About this recipe

Although I prefer most fish lightly breaded and sautéed (see my recipe for Wisconsin Walleye), some fish just taste better baked, and especially so when an assortment of freshly picked herbs is available to enhance the experience.

Ingredients

  • fresh trout fillets
  • fresh parsley
  • fresh chives
  • fresh oregano
  • fresh thyme
  • kosher salt
  • freshly ground black pepper
  • extra virgin olive oil

Directions

  1. Line a large baking sheet with aluminum foil.  Place a cooling rack on top of the foil.
  2. Place fish fillet, skin side down, on the rack.
  3. Season the fish liberally with salt and pepper.
  4. Sprinkle with an assortment of freshly chopped herbs.  Then generously drizzle olive oil over the fillet.
  5. Bake in a preheated 350° F oven for 20 minutes, or until the fish flesh becomes flaky.
  6. Serve immediately.
Baked Trout with Fresh Herbs ready for plating.

Notes

  • Any fish fillet can be substituted for the trout.
  • I generally plan for one-half pound of fish per person.
  • There is no magic combination of herbs.  For example, rosemary, dill, and tarragon are acceptable substitutes or additions.
  • Everyone but me serves fish with a lemon wedge.  I don't think it's necessary, but you can decide for yourself!
Posted: July 2016.