Roasted Trout with Garlic
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This roasted trout with garlic is one of my go to weeknight dinners because it comes together in just 40 minutes from start to table. The beauty of cooking whole fillets is how forgiving they are, and the garlic becomes sweet and mellow as it roasts alongside the delicate fish. Garlic is packed with allicin, a compound known for its anti inflammatory properties, so you're getting something genuinely good for you with every bite. The fresh lemon and thyme keep everything bright and herbaceous without any fuss. Trust me, your kitchen will smell incredible, and your family will be asking for seconds.
Ella x
Ingredients
- 4whole trout fillets(skin-on, about 6 oz each)
- 8garlic cloves(peeled)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 8fresh thyme sprigs
- 2 tablespoonsfresh parsley(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon slices(for garnish)
- 2 tablespoonsunsalted butter
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the trout fillets dry with paper towels and arrange them skin-side up on a parchment-lined baking sheet.
Tip: Dry fish ensures crispy skin and better browning during roasting.
- 2
Toss the garlic cloves with 2 tablespoons of olive oil, salt, and pepper. Spread them around the trout fillets on the baking sheet.
Tip: Roasting garlic whole makes it sweet and mild rather than pungent.
- 3
Drizzle the remaining 2 tablespoons of olive oil over the trout fillets and season with salt and pepper. Place 2 thyme sprigs on top of each fillet.
Tip: Don't oversalt; you can always adjust seasoning after roasting.
- 4
Roast in the preheated oven for 18-22 minutes, until the fish flakes easily with a fork and the garlic is golden and soft.
Tip: Fish continues cooking slightly after removal, so avoid overcooking.
- 5
Remove the baking sheet from the oven and squeeze the fresh lemon juice evenly over the trout and garlic.
Tip: The heat helps the lemon juice infuse into the fish.
- 6
Transfer the trout fillets to serving plates and distribute the roasted garlic cloves alongside each fillet. Spoon any pan juices over the fish.
Tip: The pan juices are liquid gold—don't waste them.
- 7
Garnish each plate with fresh chopped parsley, a small dollop of butter on the fish, and lemon slices for presentation.
Tip: A small knob of butter melts over the hot fish and adds richness.
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