Oven Roasted Trout with Cherry Tomatoes and Olives

This Baked Trout with Cherry Tomatoes and Olives is a fresh, flavorful, and effortlessly elegant dish that’s perfect for both busy weeknights and special dinners. Ready with minimal prep, the trout is baked whole alongside juicy cherry tomatoes, briny olives, and fragrant basil—creating a Mediterranean-inspired meal that’s healthy, aromatic, and bursting with color.

Why Everyone Will Love This Recipe

• Quick to prep—just rinse, season, and bake
• Full of flavor with minimal ingredients
• One-pan recipe for easy cleanup
• Naturally gluten-free and low-carb
• Great source of protein and omega-3s

Whether you're a seafood lover or just trying to eat more whole foods, this baked trout will win you over with its simple brilliance.

What Is Baked Trout?

Baked trout is a whole fish prepared by stuffing or topping it with fresh herbs, vegetables, and seasonings before roasting in the oven. In this Italian-style version, rainbow trout is paired with Taggiasca and black olives, cherry tomatoes, and white wine, making it a Mediterranean dish that’s as beautiful as it is delicious. The result is tender, flaky fish with a savory sauce created right in the baking dish.

Pro Tips for the Best Baked Trout

• Use fresh, cleaned whole trout or have your fishmonger clean it for you.
• If trout isn't available, branzino or sea bass make great substitutes.
• Don’t skip the white wine—it creates a flavorful steam for moist, juicy fish.
• Tear basil by hand to preserve its flavor and aroma.
• Add a few lemon slices inside the trout for extra brightness.
• For easy serving, use a spoon to gently lift the fillet away from the backbone.

Frequently Asked Questions

Can I use frozen trout?

Yes—just make sure it's fully thawed and patted dry before baking.

What can I use instead of white wine?

You can substitute with vegetable broth, fish stock, or even a splash of lemon juice and water.

Do I need to remove the skin before serving?

Not necessarily. The skin helps keep the fish moist and flavorful during baking. It peels off easily after cooking.

Is it okay to bake fish with the bones?

Yes! Baking fish whole with bones helps retain moisture and enhances the flavor.

How do I know when the trout is done?

The fish should be opaque and flake easily with a fork. The internal temperature should reach 145°F (63°C) at the thickest part.

Can I add more vegetables?

Absolutely! Try adding zucchini rounds, sliced fennel, or bell peppers for a fuller meal.

How to Store

Let the baked trout cool completely. Store it in an airtight container in the refrigerator for up to 1 day. Reheat gently in the oven or microwave, adding a splash of water or broth to prevent dryness.

How to Freeze

Freezing is not recommended for this dish once baked, as the texture of both the fish and tomatoes may become watery upon thawing. For best results, enjoy fresh.

How to Make Baked Trout with Tomatoes and Olives

Step 1

Step 1

Preheat the oven to 350°F (180°C).

Preheat the oven to 350°F (180°C).

Line a baking dish with parchment paper and drizzle with olive oil.

Rinse the trout and place it in the dish.

Step 2

Step 2

Line a baking dish with parchment paper and drizzle with olive oil.

Add the wedged cherry tomatoes and olives around the trout.

Tear and scatter fresh basil leaves over the top.

Step 3

Step 3

Rinse the trout and place it in the dish.

Season generously inside and outside the trout with salt and pepper.

Step 4

Step 4

Add the wedged cherry tomatoes and olives around the trout.

Pour white wine into the baking dish.

Step 5

Step 5

Tear and scatter fresh basil leaves over the top.

Bake uncovered for about 40 minutes, or until the fish flakes easily.

Transfer to a serving dish, spooning the tomatoes, olives, and cooking juices over the top. Portion and serve warm.