Rosemary Garlic Trout Bake — Irresistible Pantry-Ready Weeknight Dinner

A quick, flavorful bake that uses pantry staples for a bright seafood dinner you can pull together in minutes.

Table of Contents

Recipe Summary Card

Prep Time	Cook Time	Total Time	Servings
15 mins	15–20 mins	30–35 mins	4 servings

Intro

This Rosemary Garlic Trout Bake is built for busy nights. It uses simple ingredients you likely have on hand—trout fillets, garlic, rosemary, lemon, and a handful of cherry tomatoes—and comes together with minimal effort. The result is tender fish, glossy vegetables, and a fragrance that makes weeknights feel special.

This approach works with pantry-friendly staples, yet the flavors feel bright and fresh. The fish bakes quickly, the tomatoes blister lightly, and the rosemary-infused oil ties everything together in one effortless pan.

The Best Trout for This Recipe

Farmed vs. Wild-Caught: Farmed trout is typically more affordable and uniform in size, which helps for even cooking. Wild-caught offers stronger flavor but can be leaner and vary in fillet thickness.
Skin-on vs. Skinless: Keeping the skin on protects the flesh during bake and adds texture; you can remove it after if you prefer.
Fresh vs. Frozen: Fresh yields the best texture and aroma, but thawed frozen trout works well when that’s what you have on hand.

Other Ingredients (and Helpful Swaps)

Tomatoes: They provide sweetness and moisture that blister in the oven. Swap tip: use halved grape tomatoes or drained canned cherry tomatoes if fresh ones aren’t available.
Onion: Adds depth and a gentle sweetness as it roasts. Swap tip: white onion can replace red onion if needed.
Garlic: A foundation for the dish’s fragrance. Swap tip: If you’re short on fresh garlic, use 1/8 teaspoon garlic powder per clove (increase total cloves accordingly). Note: granulated garlic is about 1/4 teaspoon per clove.
Red Pepper: Subtle heat and brightness. Swap tip: omit for a milder bake or add a pinch of red pepper flakes for a gentle kick.
Pasta (optional): Not used in the bake. If you pair with pasta, cook orzo or spaghetti separately and toss with the roasted vegetables and lemon juice after baking.
Herbs: Rosemary provides a piney, resinous note. Swap tip: thyme or a small amount of dill can change the vibe without losing balance.

Ingredients

Sauce

Olive oil, extra-virgin: 2 tablespoons (30 ml)
Garlic cloves, minced: 4 cloves
Fresh rosemary, chopped: 2 teaspoons (4 g)
Lemon zest: 1 teaspoon (5 g)
Lemon juice: 2 tablespoons (30 ml)
Kosher salt: 3/4 teaspoon (4 g)
Black pepper: 1/2 teaspoon (2.5 g)
Red pepper flakes (optional): 1/4 teaspoon (0.5 g)

Fish & Finish

Trout fillets, skin-on: 4 fillets (24 oz / 680 g total)
Cherry tomatoes: 1 pint (300 g)
Red onion: 1 small (about 150 g)
Fresh parsley, chopped (for finish): 2 tablespoons (8 g)

Optional finish

Lemon wedges for serving

Directions

Preheat the oven and line the sheet pan — Set oven to 425°F (220°C). Line a large sheet pan with parchment or a light coating of oil.
Roast the vegetables to blister — On the prepared pan, spread cherry tomatoes and sliced red onion. Drizzle with a touch of olive oil, and season with salt and pepper. Roast 8–10 minutes, until edges begin to blister and soften.
Whisk the lemon-garlic oil — In a small bowl, combine olive oil, minced garlic, chopped rosemary, lemon zest, lemon juice, salt, and pepper. Stir to blend and set aside.
Brush trout and nestle on the pan — Pat the trout dry. Place fillets skin-side down on the pan with the vegetables, then brush the top with the lemon-garlic oil.
Bake until just opaque — Return to the oven and bake 12–14 minutes, or until the fish flakes easily and reaches 145°F (63°C) at the thickest part. The edges of the tomatoes should be blistered and glossy.
Finish and rest — Remove from oven, scatter chopped parsley over the top, and squeeze a little extra lemon juice if desired. Let rest 2 minutes before serving.

How to Store Leftovers

Refrigerate: After cooking, within 2 hours, in an airtight container, for up to 3 days.
Reheat: Gently in the oven at 325°F (165°C) for 6–8 minutes, or briefly in the microwave in 30-second bursts until heated through.
Freezing: Freeze the lemon-garlic oil sauce separately for up to 3 months; thaw in the fridge overnight and reheat before using. Leftover fish is best consumed within 3 days and is not recommended for freezing.

What to Serve With Rosemary Garlic Trout Bake

Side idea: Lemon-garlic roasted potatoes, baked until crisp on the outside and fluffy inside.
Side idea: Sautéed green beans with almonds for a crunchy, bright contrast.
Salad idea: Arugula and fennel salad with a light lemon vinaigrette to cut through the richness.
For a complete plate: a simple quinoa or orzo pilaf folded with parsley and a spritz of lemon.

Variations & Tips

Spicier version: Increase red pepper flakes to 1/2 teaspoon for a noticeable kick.
Creamier finish: Stir a tablespoon of Greek yogurt into the lemon juice before brushing if you’d like a milder, creamy sheen.
Gluten-free: This dish is naturally gluten-free; just ensure your olive oil and seasonings are certified GF if needed.
Herb swap: Swap in thyme or dill for a different aromatic profile; use a mix of herbs for complexity.
Pantry-friendly swap: If you don’t have fresh lemon, use a dash of bottled lemon juice plus a teaspoon of zest substitute from bottled zest.

Enjoy Your Rosemary Garlic Trout Bake

A cozy, confident finish to a busy day. The rosemary-laced oil sings through the tender trout, while blistered tomatoes brighten each forkful. Enjoy Rosemary Garlic Trout Bake as a comforting, pantry-smart centerpiece that proves weeknights can feel special.