Lemon Pepper Trout with Roasted Veggies is a bright and simple dish that combines the fresh, zesty flavor of lemon and the gentle kick of black pepper on tender, flaky trout. The trout’s crispy skin pairs perfectly with a mix of colorful roasted vegetables, making it a balanced and inviting meal. It’s a great way to enjoy a healthy dose of protein and veggies all in one plate.
I love making this dish when I want something light but still full of flavor. The lemon really wakes up the trout, and roasting the veggies brings out their natural sweetness without any fuss. One little tip I use is to roast the vegetables in the same pan as the fish if you can—it lets all the flavors mingle and cuts down on cleanup, which I always appreciate!
Serving this with a side of crusty bread or over a bed of rice makes it feel like a complete meal. It’s the kind of dinner that feels special but doesn’t take all night to prepare. Whenever I make it, I feel like I’m treating myself to a nice little restaurant-quality meal at home without any of the stress.
Key Ingredients & Substitutions
Trout Fillet: Fresh trout with skin on is ideal for roasting because the skin crisps nicely and locks in moisture. If trout isn’t available, try salmon or arctic char for similar texture and flavor.
Lemon & Lemon Pepper Seasoning: Fresh lemon slices add bright citrus notes that balance the peppery spice. If you don’t have lemon pepper seasoning, mix black pepper with some lemon zest and a pinch of garlic powder.
Vegetables: Baby potatoes roast up tender and sweet, while asparagus and cherry tomatoes add color and freshness. You can swap asparagus with green beans or zucchini if you prefer. Any small potatoes work, and cooking time may vary.
Olive Oil & Herbs: Olive oil helps the fish and veggies roast to a golden finish. Fresh garlic and parsley add flavor depth—dried parsley works too, but fresh herbs at the end lift the dish beautifully.
How Do You Get Perfectly Roasted Trout and Veggies Together?
Balancing cook times for fish and veggies can be tricky since veggies need longer to roast. Here’s how I manage it:
- Cut potatoes small and place them on the baking sheet first, so they start cooking earlier.
- Toss asparagus and tomatoes with oil and garlic and arrange around the fish to cook evenly.
- Place the trout skin-side down to crisp the skin and roast with lemon slices on top to keep fish moist and flavorful.
- Check fish doneness with a fork: it should flake easily but still feel moist inside. Typically this is 20-25 minutes at 400°F (200°C).
Using a single baking sheet keeps flavors mingling and helps everything cook uniformly. Just keep an eye to not overcook the trout — plating promptly after roasting keeps textures perfect!
Equipment You’ll Need
- Baking sheet – I use a large one to keep everything in one place and make cleanup easy.
- Small bowl – for mixing the seasoning blend; it keeps things neat.
- Sharp knife and cutting board – to slice lemons and chop herbs if using fresh ones.
- Aluminum foil or parchment paper – lines the sheet for easy cleanup and prevents sticking.
- Tongs or a spatula – to handle the fish carefully when placing or removing from the oven.
Flavor Variations & Add-Ins
- Swap the lemon pepper seasoning for Cajun spice or herbes de Provence for different flavor profiles.
- Add sliced olives or capers around the veggies for a briny touch that pairs well with fish.
- Use fresh herbs like dill, thyme, or basil to add a fragrant finish—add them after roasting for more flavor.
- Experiment with different vegetables, like bell peppers or zucchini, depending on what’s in season or your preference.
Lemon Pepper Trout with Roasted Veggies
Ingredients You’ll Need:
For the Trout:
- 1 whole trout fillet (about 1.5 to 2 pounds), skin on
- 1 lemon, thinly sliced, plus additional juice
- 1 teaspoon lemon pepper seasoning
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
For the Roasted Vegetables:
- 1 cup baby potatoes, halved
- 1 cup cherry tomatoes or grape tomatoes
- 1 bunch asparagus, trimmed
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
For Garnish (Optional):
- Fresh herbs like rosemary or dill
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20-25 minutes to roast in the oven, making the total time around 30-35 minutes. It’s a quick and healthy meal you can put together on a busy day without any fuss!
Step-by-Step Instructions:
1. Prepare Your Oven and Seasoning:
Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil or parchment paper to keep things easy when cleaning up. In a small bowl, mix together the lemon pepper seasoning, paprika, dried parsley, salt, and pepper.
2. Season the Trout:
Pat the trout fillet dry with a paper towel. Rub it with 1 tablespoon of olive oil, then sprinkle the seasoning mix evenly over the fish, gently rubbing it in. Place the trout skin-side down in the center of your prepared baking sheet. Lay the lemon slices on top of the trout.
3. Prepare the Vegetables:
In a separate bowl, toss the halved baby potatoes, cherry tomatoes, and trimmed asparagus with the remaining tablespoon of olive oil, minced garlic, salt, and pepper. Spread the vegetables evenly around the trout on the baking sheet in a single layer.
4. Roast Everything Together:
Place the baking sheet in the preheated oven and roast for 20-25 minutes. The trout is ready when it flakes easily with a fork, and the vegetables are tender with a bit of golden caramelization.
5. Finish and Serve:
Remove the tray from the oven. Squeeze fresh lemon juice over the trout and vegetables to add a bright, fresh touch. Garnish with fresh herbs if you like, and serve immediately. Enjoy your tasty, healthy meal!
Can I Use Frozen Trout for This Recipe?
Yes! Just make sure to fully thaw the trout in the fridge overnight before cooking. Pat it dry well to avoid excess moisture, which can affect roasting.
Can I Substitute Other Vegetables?
Absolutely! Bell peppers, zucchini, or green beans work well roasted alongside the trout. Just adjust cooking times slightly if needed based on the veggies’ firmness.
How Should I Store Leftovers?
Store any leftover trout and veggies in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave to avoid drying out the fish.
Can I Prepare This Dish Ahead of Time?
You can season the trout and chop the vegetables a few hours ahead to save time. Roast everything just before serving for the freshest taste and texture.