Fish

Foil-Baked Trout

Foil turns trout into steamed fish with a roasted aroma: the juices stay in, the flesh stays moist and the kitchen stays free of fish smell. Just go easy on the lemon — two thin slices in the belly give freshness, four give acidity that drowns the fish itself.

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Foil-Baked Trout — the finished dish
Prep
15 min
Cook
25 min
Total
40 min
Servings
2
Level
Easy
Per serving
390 kcal

Ingredients

Makes: 2 servings

Method

  1. Step 1: Prepare the fish

    Rinse the trout inside and out and pat dry. Trim the fins with scissors if you like.

  2. Step 2: Score the sides

    Make three shallow diagonal cuts on each side so the salt and aromatics reach the flesh rather than sitting on the skin.

  3. Step 3: Season and stuff

    Rub the fish with salt, pepper and oil inside and out. Fill the cavity with dill, sliced garlic and two thin lemon slices.

  4. Step 4: Wrap

    Lay each fish on a sheet of foil, shiny side in, and fold it closed, leaving a little space above the fish.

  5. Step 5: Bake

    200 °C for 20 minutes. Then open the top of the foil and give it 5 minutes more so the skin dries.

  6. Step 6: Check

    Pierce the thickest part by the backbone: the flesh should be opaque and lift easily. Serve in the foil.

Tips & variations

  • Tip

    Do not wrap the foil tightly — air between fish and foil keeps the skin from sticking and tearing.

  • Variation

    Lay thin slices of courgette or tomato underneath and the parcel becomes a whole meal.

  • Swap

    Sea bass, bream and small carp work the same way; allow roughly 20 minutes per 300 g.

  • Storage

    Cold trout is excellent in a salad the next day. Do not reheat it — it dries out.

Nutrition

Approximate nutrition per serving and for the whole dish
1 serving Whole dish 2 servings
Energy390 kcal780 kcal
Protein38 g76 g
Fat25 g50 g
Carbohydrates3 g6 g

Approximate values calculated from standard ingredient data.

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