This recipe for baked whole trout with herbs and lemon is incredibly delicious and easy to make. If you can get your hands on fresh rainbow trout, this is hands-off cooking at its best. Very little interference is required here. A drizzle of olive oil, fresh herbs and lemon turn this fish into a restaurant-quality dish. 

A whole fresh rainbow trout on a baking trayI am mildly obsessed and love how healthy it is too. You literally dress the trout and then bang it in the oven for 20 odd minutes. There are quite a few bones in trout which don’t bother me at all, but  you can check out how to de-bone  them but keeping the fish whole whole if they do bother you.

I like the rustic look and simply slice down the backbone after cooking and butterfly the fish. Pulling the central spine out is easier this way. You can see how to fillet a cooked trout here.

A whole roasted rainbow trout on a baking tray with roasted lemon

Trout and potato salad are a food marriage made in heaven. I wanted a zingy dressing that works perfectly as a side dish to the unctuous trout. This herb-laden new potato salad with fennel, lemon, and crème Fraiche is creamy and delicious.

The shaved fennel and radishes add crunch. The spring onions, lemons & capers bring the acidic vibrancy to the creamy dressing which is packed with dill and parsley.

Blanched green asparagus is another perfect accompaniment here.

New potato saald with herbs, fennle, spring onions and lemon

A potato salad dressing with lemon and herbs

Whole baked trout with herbs & lemon feels perfectly French and pairs perfectly with the La Motte Vin de Joie Rosé. An elegant and accessible wine designed for easy drinking and everyday life.

The 2021 is a blend of 71% Grenache, 19% Mourvedre en 10% Syrah. The grapes are from different districts in the Western Cape. The Grenache comes from Riebeek Kasteel and Piekenierskloof while the Mourvedre comes from Franschhoek and the Syrah from Walker Bay.

A bottle of La Motte Vin de Joie Rosé. 

A platter with butterflied baked trout

A bottle of La Motte Vin de Joie Rosé 

A platter of whole roasted trout with a new potato and herb salad

I’m planning on putting this recipe on repeat. It makes a splendid lunch for 2 – 4 people. The leftovers are wonderful just flaked over the potato salad cold. 


Oven baked trout with herbs & lemon

A simple and delicious whole oven-baked trout recipe with lemon and herbs served with new potato salad.

  • Author: Sam Linsell
  • Prep Time: 15
  • Cook Time: 22
  • Total Time: 37 minutes
  • Yield: 4
  • Category: Fish
  • Method: Roasting
  • Cuisine: French


Baked trout:

1 fresh whole trout

A few sprigs of dill and parsley

A few slices of lemon (and a few wedges to serve)

Extra virgin olive oil

Salt & pepper

Herb new potato salad:

700gms new potatoes

1 small fennel bulb finely sliced or shaved on a mandolin

68 radishes

3 spring onions finely sliced

2 Tbsp baby capers (or regular capers chopped)

Small handful dill, parsley & chives finely chopped (reserve a little sprinkle for serving)

Potato salad dressing:

¼ cup good quality mayonnaise (such as Hellman’s)

¼ cup crème fraiche

2 tsp caper brine

1 Tbsp fresh lemon juice

Zest of half a lemon

Salt and pepper


To bake the trout:

Preheat the oven to 180C/350F and line a baking sheet with baking paper.

Season the inside of the trout with salt & pepper and then stuff with a few sprigs of dill and parsley. Add a few slices of lemon in a single layer. Add a few extra slices of lemon to roast alongside the fish for serving. Drizzle olive oil all over the fish to evenly coat. Season well with salt and pepper.

Roast uncovered for 22 – 28 minutes depending on the size of the fish. I roasted mine for exactly 22 minutes and it was 900gms. This will depend on oven temperature as they will differ.  

Place on a serving platter and butterfly the fish carefully removing the central spine bone (there might still be a few small bones so watch out). Drizzle with olive oil and any pan juices. Add the cooked lemon slices, season the fish and scatter over a few dill leaves or parsley.

To make the salad:

Boil the new potatoes until knife tender, drain and set aside to cool. Once cool slice in half.

Make the dressing by whisking all the ingredients together and adjusting the seasoning as desired. You can use some of the herbs in the dressing and some can be added directly to the salad. You can add a drizzle of olive oil too. Adjust any of the ingredients to your taste.

Toss the sliced potatoes with the fennel, radishes, spring onion, capers, herbs, and dressing. Serve with the baked trout along with blanched fresh asparagus.

Keywords: Trout, baked, oven, lemon, herb, potato, salad, healthy, easy, fennel, new potato, rainbow trout, recipe

*This post is proudly sponsored by La Motte

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More delicious dishes paired with La Motte Wines:

Creamy salmon pasta with spinach, capers & lemon

Roast baby chickens with pork, pistachio and cramberry stuffing





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