Simple Rainbow Trout Baked in Foil Recipe


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This rainbow trout baked in foil is such a great recipe for any night of the week. It is quick to make and assemble and perfect if you’re after a very low-effort but high-impact meal. In fact, from start to finish, you really don’t need more than thirty minutes to complete this dish – and that is being generous!

One of the great things about this preparation of fish is that the majority of the cooking time is inactive, meaning that you can whip up a great side dish during that time – my sautéed kale and chard is a great choice, as are my roasted sweet potatoes!

So if you’re after a super simple dinner recipe, then this spiced rainbow trout is sure to be a huge hit!

Spiced Rainbow Trout
Spiced Rainbow Trout

How to Cook Trout Fillets in Foil

This is such a quick and easy recipe, it’s sure to be something that makes it into your regular dinner rotation. It also follows a very similar process as in my red snapper recipe!

The first step is to season the trout generously with salt and pepper. This is absolutely essential to ensuring you have a flavourful fish at the end. Then, transfer your fish to a large piece of aluminium foil.

Ingredients for this trout recipe
Ingredients for this trout recipe

Next, combine some smoked paprika and cumin in a small bowl. I really like the flavour combination between these two spices, but if you don’t have one or the other, don’t worry about it.

It will be great with just cumin or just smoked paprika. It will also be tasty if you have sweet paprika rather than smoked!

To the spices, grate in a clove of garlic and pour over a bit of extra virgin olive oil. Stir until it’s thoroughly combined.

Spiced Oil for Trout
Spiced Oil for Trout

Mixing the spices with the oil will ensure that their flavours bloom while the fish is cooking and results in a more robustly flavoured final result than if you just sprinkled the dry spices over the fish.

Then, evenly spread the spiced oil over the fish fillet, ensuring the entire fillet is covered with the mixture.

Spreading the spice oil over the fish
Spreading the spice oil over the fish

After covering the fish with the spice mixture, all you need to do is cover it with some lemon slices.

I like to ensure that the entire fish is covered with the lemon to make sure that everything gets evenly flavoured.

Adding the lemon slices
Adding the lemon slices

Next, simply crimp the foil tightly all around the trout fillet. Move the foil packet onto a baking sheet and then transfer to a preheated 180°C/350°F oven.

Cook the trout for about fifteen minutes, or until an instant-read thermometer registers 50°C/125°F when it’s inserted to the thickest part of the fish.

Crimping the foil
Crimping the foil

It is far better to gauge doneness by using a thermometer rather than time as fillets can vary in thickness, which impacts the cook time.

You can temp the fish my piercing right through the foil – no need to un-crimp it!

Once your trout is done, remove it from the oven and allow it to rest in the foil for about five minutes. Then un-crimp the foil and remove the lemon slices.

Taking the trout out of the oven
Taking the trout out of the oven

Serve the fish alongside any dish you choose, with a couple of lemon wedges to squeeze over it should you wish!

Trout Baked in Foil

Rainbow Trout Baked in Foil

Yield: 2 Servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Additional Time: 5 minutes
Total Time: 25 minutes

This rainbow trout is super easy to make and really delicious. Mostly comprised of inactive time, it goes great served alongside sautéed greens or some roasted potatoes!

Ingredients

  • 1 large rainbow trout fillet, about 300-350g (10.5-12oz)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 clove garlic, grated
  • 1 lemon, thinly slices
  • Lemon wedges, for serving

Instructions

  1. Preheat oven to 180°C/350°F. Pat the trout fillet dry with paper towels and set on a large piece of aluminium foil, Season generously with salt and pepper.
  2. In a small bowl, combine the cumin, smoked paprika and garlic. Pour over 1 tablespoon of extra virgin olive oil and stir to combine.
  3. Evenly spread the cumin-paprika oil over the fish fillet, ensuring it is completely covered. Then, cover the fish with the lemon slices. Tightly crimp the foil around the fish and transfer to a baking sheet.
  4. Move the baking sheet into the preheated oven and cook the fish until it registers 50°C/125°F when an instant-read thermometer is inserted into the thickest part of the fish, about fifteen minutes (see note). Allow the fish to rest for five minutes in the foil before uncrimping and serving with lemon wedges.

Notes

If possible, rely on the internal temperature of the fish rather than the cook time. As thicknesses of trout fillets can vary, so can cooking times, so the fifteen minutes listed in the recipe is merely a guideline.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 191Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 64mgSodium: 47mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 20g

Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

This rainbow trout in foil recipe is a super easy way to cook a fish fillet and it’s easy enough to do any day of the week!

Are you looking for a great rainbow trout recipe? Have any questions? Let me know in the comments!

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Maggie is the creator behind No Frills Kitchen. She is a world traveller, home cook and recipe developer who loves to experiment with new cuisines and techniques at every chance she gets. No stranger to improvising and making do with the equipment and ingredients she has available, she is passionate about sharing her knowledge with others. Read More

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