Baked Trout

Amy Shambach
Illinois-Indiana Sea Grant



10 min

Prep Time

30 min



  • 2 trout fillets, skin on
  • 2 Tbsp extra-virgin olive oil
  • salt and pepper to taste
  • 1 lemon, cut in wedges
  • 1 lemon, sliced


  1. Preheat oven to 275°F.
  2. Place fish skin side down in a shallow baking pan.
  3. Drizzle with olive oil. Sprinkle fillets with salt and pepper.
  4. Place sliced lemons on top of the fillets.
  5. Roast fish until done. About 15–20 minutes. You will know when the fish is done because the flesh will turn opaque and will start to flake when tested with a fork.
  6. Remove skin if desired.
  7. Serve with lemon wedges.

Cooking Demonstration