Transform your weeknight dinner with this simple but elegant Oven Baked Trout Recipe. The combination of smoky paprika, garlic butter, and sweet mini peppers creates a Spanish-inspired, restaurant-worthy meal that's surprisingly easy to achieve at home. No special skills or equipment required.

Why You'll Love This Recipe
- One-Pan Wonder: Fish and veggies cook together, minimizing cleanup.
- Quick Cooking Time: Ready in under 20 minutes from start to finish.
- Foolproof Method: A simple oven-baked technique ensure perfectly cooked, moist fish every time.
- Versatile: Works beautifully with other fish varieties if trout isn't available.
If trout is your one true love, you have to try my Baked Steelhead Trout next! And if sheet pan dinners fill you with joy, grab my Garlic Herb Mahi Mahi with Asparagus recipe.
Ingredients and Substitutions
- Fish: I used rainbow trout fillets, which are fairly thin, but rich and flavorful. Substitute trout with salmon, arctic char, or any mild white fish. If using thicker fish fillets, adjust cooking time.
- Peppers: Mini peppers are ideal, but substitute bell peppers cut into strips, or substitute asparagus or thin green beans.
- Paprika: I used half sweet and half spicy paprika. All sweet or all spicy paprika work well, depending on your flavor preference. If choosing smoked paprika, reduce to ½ teaspoon smoked in combination with 1 teaspoon of sweet or spicy paprika.
- Fresh Herbs: The garnish is optional. Substitute flat leaf parsley or dill for chives.
Full ingredients and measurements included in the printable recipe card below.
Pro Tips for Success
- Pat fish completely dry before seasoning for better butter and seasoning absorption.
- Don't overcook - fish should be just opaque in the center.
- Arrange peppers skin-side up for better charring.
- Let fish rest 3-5 minutes before serving (perfect time to char the peppers under the broiler!)
How do I know when the trout is done?
Fish should flake easily with a fork and reach 145 degrees internal temperature. I usually remove the fish at 140 degrees and let it rest to take advantage of carryover cooking without drying the fish.
Can I make this ahead?
This recipe is best served fresh, but you can prep the garlic butter and cut peppers in advance and leave everything on a sheet pan in the refrigerator until it's time to bake.
What sides go well with baked trout?
I like serving this with couscous because the smoky paprika and garlic are a perfect match. Yellow Rice, Garlic Quinoa, or Garlic Baguette also work perfectly to soak up the flavorful butter sauce.
Step-by-Step Instructions
Step 1: Prep Fish
Preheat oven to 400 degrees. Pat fish dry and season with salt. Arrange fish (skin down) with peppers on sheet pan.
Step 2: Coat in Sauce
Prepare garlic paprika butter.
Brush fish and drizzle peppers with butter mixture.
Step 3: Bake and Serve
Bake 10-12 minutes. Optional: Broil peppers 2-3 minutes.
Garnish with chives and serve.
Smoky Garlic Butter Baked Trout
- Total Time: 25 minutes
- Yield: 2 1x
Ingredients
For the Fish and Vegetables
- 4 trout fillets, 4-5 ounces each
- 12 ounces mini peppers, halved and deseeded
- Chives, for garnish
For the Smoky Garlic Butter
- 4 tablespoons butter
- 2 teaspoons paprika (1 tsp hot + 1 tsp sweet recommended)
- 2 garlic cloves, minced or sliced
- Juice of half lemon, plus slices
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 400 degrees.
- Dry fish fillets well, then season lightly with salt on both sides and lay on baking sheet, skin side down. Lay peppers, skin side up, around the fish.
- In a microwave safe measuring cup, melt butter with garlic. Add paprika and lemon juice and stir to combine. Brush fillets with smoky paprika butter and pour remaining butter over peppers. Add a few slices of lemons to the tray.
- Bake for 10-12 minutes, until the fish is cooked through. You may want to remove the fish fillets and broil the peppers for 2-3 minutes for a bit of char. Serve with diced chives and lemons.
Notes
Storage: Refrigerate leftovers up to 2 days in airtight container.
Reheat: Warm gently in 350 degree oven for 5-7 minutes or in a skillet over medium heat.
Make Ahead: Prep garlic butter up to 24 hours in advance. Cut peppers up to 8 hours ahead.
Tips for Success:
- Don't skip patting the fish dry - this ensures better butter absorption.
- If your fillets are different sizes, arrange larger pieces toward the outside of the pan.
- Prep Time: 10
- Cook Time: 15
- Category: Easy Recipes
- Method: Bake
- Cuisine: American
christina toth
totally going on the “go-to quick fix” list. love the mixed paprikas too!
Christina Jolam
Reminds me dishes we had in Spain recently - deeply flavorful paprikas and garlic. Magical combination! Can't wait to hear what you think!