Lemon-herb Baked Rainbow Trout


4.6 of 5 (13)
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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 276.0
  • Total Fat: 13.6 g
  • Cholesterol: 104.3 mg
  • Sodium: 189.3 mg
  • Total Carbs: 2.3 g
  • Dietary Fiber: 0.3 g
  • Protein: 35.1 g

View full nutritional breakdown of Lemon-herb Baked Rainbow Trout calories by ingredient
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A lovely delicate rainbow trout recipe with lemon and french herbs makes a great light dinner or livens up some fresh salad greens. A lovely delicate rainbow trout recipe with lemon and french herbs makes a great light dinner or livens up some fresh salad greens.
Number of Servings: 3


    1 large Rainbow Trout fillet (16 oz.)
    1 lemon (sliced)
    1 tbsp Tarragon
    1 tsp Marjoram
    1 tbsp Extra Virgin Olive Oil
    Salt and Pepper to taste


Preheat oven to 400 degrees with the rack in the center of the oven. Line a baking sheet with aluminum foil and spray briefly with nonstick spray. Place fish fillet in center of baking sheet.

Sprinkle fish with salt and pepper to taste. Arrange lemon slices on top of fish fillet. Sprinkle tarragon and Marjoram on top of fish fillet and lemon slices. Drizzle olive oil onto fish fillet.

Place in oven and bake for 14 minutes, or until fish flakes nicely with a fork and is opaque in the center. Remove from oven.

Divide fish into three even pieces and serve. Goes great along with wild rice and some fresh steamed vegetables or as part of a salad over fresh greens with a balsamic vinaigrette.


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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    tasty, great presentation, appealing. awesome, great recipe for entertaining - 1/25/10

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  • Incredible!
    1 of 1 people found this review helpful
    EXCELLENT! Made it for my husband and I. It was the best fish I'd ever eaten! The fillet did not last long. We both had seconds and enjoyed every bite. The best part about it? It was easy! Cook rice serve with the fish and steamed asperagus and its a healthy deliciouse meal! Will make again! - 2/27/09

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  • Loved this! The flavours were subtle and blended great. Will definitely make this again. - 2/29/12

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  • Made this for my parents tonight with a wild & long grain rice pilaf and some steamed asparagus. Everyone enjoyed it. Extremely easy to make and it made a really nice light meal. Thanks for sharing! - 2/12/12

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  • Loved it! - 7/12/11

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  • As Tony the Tiger would say: GRRRREAT! Superb taste and easy to make. Didn't have tarragon or marjoram, so used dill and basil. A definite keeper - 3/16/11

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  • Didn't have a lemon; used lemon juice instead. And used Herbamare & Cayenne (instead of salt & pepper). Baked in pyreyx loaf pan, in my toaster oven. Easy & delicious... will make this again! - 1/17/11

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  • I had to use thyme and oregano, too, but otherwise followed the directions exactly and this made a delicious meal. - 5/11/10

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  • I added extra acid and had to substitute other herbs (I used thyme and oregano) and it was good. My boyfriend actually really liked it. I thought it was even better cold the next day. - 1/6/10

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  • Very nice with a garden salad on the side. I added more lemon juice once it was cooked (ENJOY lemons very much)
    from frozen. I omitted the foil and used parchment paper instead & baked it 'papillote' style. Flavours were wonderfully
    preserved this way...will do this again!
    - 8/22/09

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  • we had this for Dinner tonight ... Good Stuff - 6/8/09

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  • This was amazing! It was quick and easy, too. - 5/6/09

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  • Wonderful! I am making it for the second time tonight and cannot wait! :) - 4/28/09

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