Baked Trout with Yogurt and Herbs Recipe

Name: Baked Trout with Yogurt and Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 each rainbow trout fillets 6-8 oz each; 7 1/2 ounces greek yogurt strained; 2 1/2 ounces heavy whipping cream; 2 tablespoons parsley leaves fresh; 2 tablespoons chives chopped; 2 tablespoons fennel bulb chopped; 1 teaspoon thyme fresh chopped; 1 teaspoon oregano fresh chopped; 1 teaspoon tarragon leaves fresh chopped; 1 x ghee (clarified butter)

Servings: persons

1
Choose a baking dish or other shallow oven-proof dish suitable for bringing to table, which is just large enough to take the trout in a single layer when they are arranged head to tail.
2
Thoroughly dry the fish with plenty of kitchen paper.
3
Make a frying pan very hot, barely smear it with fat and fry the fish briefly, one or two at a time, just long enough to brown their skins well on both sides.
4
Transfer the fish to the ovenproof dish, arranging them neatly.
5
Cover and store in a cool place.
6
Chop the herbs and mix them gently in a small saucepan.
7
Measure the yoghurt and cream and pour them over the herbs.
8
Add plenty of pepper and some salt and stir to mix well.
9
Cover and leave to infuse.
10
Everything up to this stage can be done in advance, but be sure to bring both the pan of sauce and the dish of trout back to room temperature about 1 hour before they are to be put back into the oven for cooking.
11
(Foods that are transferred straight from the fridge to cooker take a very long time to heat through properly.)
12
About 1/2 hour before you plan to serve the trout, bring the yoghurt-and- herb mixture very slowly to simmering point, stirring all the while.
13
Pour the aromatic mixture over the fish, cover the dish and bake at 350F (180C) (180 C) gas mark 4 for 20 to 25 minutes until the fish are piping hot and cooked through.
14
(To check a trout for readiness, insert the tip of a knife into its flesh just behind the head.)
15
Serve with steamed new potatoes and other young summer vegetables such as carrots and peas.

120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 each rainbow trout fillets 6-8 oz each, 7 1/2 ounces greek yogurt strained, 2 1/2 ounces heavy whipping cream, 2 tablespoons parsley leaves fresh, and more.

Yes, Baked Trout with Yogurt and Herbs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Trout with Yogurt and Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions