Trout in foil

One of the easiest and delicious dishes I make for my family is oven-baked trout. This recipe is so easy to make and doesn’t require a lot of ingredients. It’s your perfect healthy recipe to go with when you don’t feel like spending a lot of time in the kitchen. I usually boil potatoes and make a small salad as side dishes.

For 2 servings, you will need:

  • 2 trouts
  • 1 lemon
  • olive oil (you can use any salad oil)
  • salt
  • pepper
  • 4-6 sage leaves (you can also use dried ones or any other herbs of your choice)

For boiled potatoes:

  • 300 g potatoes for Little Hungry and 500 g for Big Hungry
  • salt (I use coarse salt for boiling vegetables)

For salad:

  • 2 tomatoes (about 100 g each)
  • 1 snack cucumber or half a long cucumber (about 150-160 g)
  • 1 small green onion
  • salt
  • pepper
  • a pinch of sugar (I use raw sugar)
  • 3 tbsp olive oil (or any salad oil)
  • 1 tbsp vinegar

Boiled potatoes:

  1. Wash the potatoes and boil them in salted water for about 20-30 minutes (depending on the size of the potatoes).
  2. Check if they are done with a knife or a fork: if it easily goes inside the potato, they are ready.
  3. No need to peel them now, you can remove the peel before serving them.


  1. Wash the vegetables.
  2. Cut them in bite-size pieces
  3. Add the ingredients for the vinaigrette: oil, vinegar, salt, pepper, and a pinch of sugar to correct the acidity of tomatoes.
  4. Mix everything gently.

How to prepare the trout:

  1. Preheat the oven at 180°C/356°F (no ventilation).
  2. Wash the fish and dry it with a paper towel.
  3. Cut an aluminum foil slightly longer than the size of the fish so you can seal the ends. I wrap each fish individually.
  4. Massage the fish directly on the foil with olive oil, inside and outside. You can use any salad oil you have.
  5. Sprinkle salt and pepper, inside and outside.
  6. Add 2-3 fresh sage leaves. You can also use dried ones or other herbs of your choice.
    Trout coated with olive oil, salt pepper and stuffed with sage leaves
  7. Cut the lemon in slices and add 2 slices on each side of the fish. If your lemon was small and you didn’t get enough slices for all sides of the fish (8 slices for 2 fish), try to split the slices equally between the fish.
    Trout coated with olive oil, salt, and pepper, stuffed with sage leaves and covered with lemon slices
  8. Repeat the steps for the other fish.
  9. Bake the fish for about 25-30 minutes, depending on the size.
    Baked trout in foil with lemon and sage leaves

I usually serve the fish in foil, especially since my plates are not very long (need to buy longer ones ?).
Baked trout in foil with lemon and sage leaves

It may not be a fancy meal but it’s healthy and tasty, not to mention easy to make. Pay attention to the bones though.

Baked trout in foil with lemon and sage leaves. served with boiled potatoes and salad
Baked trout in foil with lemon and sage leaves. served with boiled potatoes and salad