Trout is a delicate fish that needs a gentle touch. It's easy to ruin—but just as easy to make shine. I like pairing it with thyme, but you can use rosemary, marjoram, or savory if that’s what you have on hand.
- Fresh trout
- A few sprigs of thyme
- Lemon
- Olive oil
Clean the fresh fish and place it on a baking sheet lined with foil or parchment. Make a few shallow cuts across the fillet — they’ll help absorb more aroma.
If you want a stronger citrus-herb flavor, place thin lemon slices and thyme sprigs directly on the fish. For a subtler result, just place them alongside. Choose your version, drizzle with olive oil, and bake in a preheated oven at 180°C (350°F) for 20–25 minutes. Don’t overcook—it should stay tender and moist.
The result is a fragrant, juicy fish that’s perfect for a light and elegant dinner.
Clean the fresh fish and place it on a baking sheet lined with foil or parchment. Make a few shallow cuts across the fillet — they’ll help absorb more aroma.
If you want a stronger citrus-herb flavor, place thin lemon slices and thyme sprigs directly on the fish. For a subtler result, just place them alongside. Choose your version, drizzle with olive oil, and bake in a preheated oven at 180°C (350°F) for 20–25 minutes. Don’t overcook—it should stay tender and moist.
The result is a fragrant, juicy fish that’s perfect for a light and elegant dinner.
