Lemon, Herb & Garlic Stuffed Trout

Lemon herb baked trout

Lemon, Herb & Garlic Stuffed Trout

This is a dish that looks and tastes fantastic – and the secret is, it’s not difficult to make at all. The delicate flavor of trout is enhanced with lemon and herbs, and stuffed for a delightful combination of textures and tastes.
Course Main Dish
Cuisine Seafood


  • 1 cup soft bread crumbs
  • 2 green onions chopped
  • 2 tablespoons fresh dill chopped
  • 1 tablespoon fresh basil chopped
  • 2 tablespoons fresh parsley chopped
  • 1 lemon zest & juice
  • 3 cloves garlic minced
  • 1/4 cup olive oil divided
  • Salt to taste
  • Pepper to taste
  • 4 trout cleaned and head removed


  • Preheat the oven to 400 F, and line a baking sheet with foil or parchment paper.
  • Measure the bread crumbs, onion, dill, basil, parsley, garlic and lemon zest into a bowl. (Reserve the lemon juice for now).
  • Add about half the olive oil, and stir to combine. Season with salt and pepper to taste.
  • Divide the stuffing between the four trout, and press into the cavity.
  • Use the remaining oil to brush the skin of the trout.
  • Sprinkle with salt and pepper, and place the fish on the baking sheet you have prepared with foil or parchment paper.
  • Bake in the oven for about 20 minutes. The skin should begin to turn brown, and the flesh should flake easily when using a fork.
  • Remove from the oven, and just before serving, sprinkle with the lemon juice.


Choose fresh trout that has firm flesh. If you’re using frozen, choose a smooth, shiny solidly frozen fish with no visible blemishes or freezer burn.
Keyword Lemons
Tried this recipe?Let us know how it was!
Related Posts

Leave a Comment

Recipe Rating

Lemon chickpea eggplant stewMeyer lemon cake bars with frosting