Garlic Butter Baked Trout - Little Sunny Kitchen

Prep Time 10

Cook Time 20

Total Time 30

Preheat the oven to 375°F/190°C, position a rack in the middle of the oven, and line a baking sheet with a large piece of foil. Spray it lightly with cooking spray.
To make the sauce, in a bowl, whisk together the melted butter, garlic, lemon juice, dill, red chili flakes, salt, and pepper.
Place the side of trout on the foil, and spoon the sauce over the top of the fish.
Fold the sides of the foil to cover and seal the foil packet, but not tightly so the top of the foil does not touch the sauce too much.
Bake in the oven for 15-20 minutes or until the thickest part of the fish is cooked through and can be easily flaked with a fork. The cooking time depends on the thickness of the fish.
Remove from the oven, and carefully open the foil (be careful of the hot steam!). Place under the broiler for a couple of minutes to lightly brown the top, then allow to rest before slicing and serve with chopped parsley and lemon slices.

Check for pin bones. Run your finger over the trout to feel for these tiny translucent bones. A pair of tweezers is a helpful tool to remove them.
Prevent sticking. Spray the foil with cooking spray before adding the trout to prevent it from sticking while it bakes.
Open the foil carefully. There will likely be some steam released when you open the foil packet. Carefully unfold the sealed edges to avoid burning yourself.
Storing: If you have any trout leftovers, you can transfer them to an airtight container and store them in the refrigerator for up to 3 days.

The best way to reheat trout without drying it out is to warm it in the oven. Heat your oven to 275°F to 300°F and place the trout on a baking sheet and warm for 15 minutes.

Give this garlic butter baked trout recipe a try. You’ll never have to endure dry fish again!