Ready In:

45 min



Good For:


Baked Trout

This baked trout recipe severed over a bed of rice, side of fiddle heads or beans always gets good reviews. A great recipe for 12 to 14-inch put and take trout.


  • 2 tablespoons chopped basil
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped thyme
  • 2 tablespoons chopped rosemary
  • 2 tablespoons chopped garlic
  • 4 trout (12 to 14 inches)
  • 1/2 cup Pinot Grigio white wine
  • 1/3 cup Extra Virgin olive oil


Combine basil, mint, thyme, rosemary and garlic.

Place trout in a backign dish and stuff the mixture evenly into each cavity and on top of the fish. Cover teh pan with aluminum foil and bake for 35 to 40 minutes at 325° F or until teh fish flakes easily.


You May Also Like…

Cajun Catfish

Cajun Catfish

Servings 8Ready In: 15 minDifficulty: MediumGood For: DinnerCajun CatfishThis is a very tasty recipe featuring...

Smoked Fish Spread

Smoked Fish Spread

Servings 8Ready In: 4 hoursDifficulty: EasyGood For: Hors d'oeuvreSmoked Fish SpreadThis spread is addictive, so be...

Baked Salmon

Baked Salmon

Servings 8Ready In: 35 minutesDifficulty: EasyGood For: DinnerBaked Salmon Recipeby John Anderson Here is a tasty...

Subscribe To Our Newsletter

Angling Edge is for anglers who want to consistently catch more fish and bigger ones too!


Join our mailing list to receive the latest fishing videos, news, tips, recipes, inspirational messages,  and gear reviews from our expert team of anglers.

You have Successfully Subscribed!

Pin It on Pinterest

Share This