Baked Fresh Trout

Southern Kitchen
Fresh, whole mountain trout.

About the recipe

If you have use of a kitchen and oven after your catch, baking trout is one of the easiest cooking methods to master. Baking fish in the oven takes out a lot of variables and even the most inexperienced cooks can create the perfect fish dinner.

Tip: Make sure you use an oven thermometer inside the oven to determine the temperature. Depending on your oven and where you place the trout, there can be temperature differences of 10 degrees or more. This will affect your cooking times.

This recipe comes courtesy of Line & Sight.


2 freshly caught whole trout

Coconut oil

1 onion, peeled and sliced into rounds

1 lemon, sliced into rounds

1/4 teaspoon dried dill

1/4 teaspoon dried thyme

Freshly ground black pepper

2 tablespoons water


The first step if you have freshly caught trout is to gut it. Don’t fillet the trout. Leave the head and tail intact, removing only the guts.

Heat the oven to 400 degrees. Coat the bottom of the pan with coconut oil. Other oils can be used, but I prefer coconut.

Stuff the inside of the trout with the onion, lemon, dill and thyme and place into the pan. Take some melted coconut oil and lightly cover the top of the trout to help crisp the skin. Before putting in the oven, cover the outside of the trout in your desired amount of pepper.

Bake the fish for 10 minutes. Add the 2 tablespoons of water to the dish and continue to bake for another 8 to 10 minutes.

After this, you should have a delicious, flaky trout dinner.