Rainbow Trout at The Little Shop of Olive Oils

Baked Trout with Blackberry Garlic Marinade


  • 2 trout fillets (my sister gave me rainbow trout)
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1/4 teaspoon salt and pepper, to taste
  • 1 onion (1” slice)
  • 2 potatoes
  • 1 green onion (minced)
  • Parsley leaves, dill sprigs and cherry tomatoes for garnish

Blackberry Garlic Marinade:


  • For the sides:
    • Bake the potatoes at 375 degrees F for about 25 minutes until tender (slice in half)
    • Grill sauté your onion slices until tender
  • For the marinade:
    • Combine the Garlic Oil, Balsamic, and parsley in a small bowl
    • Mix well
  • For the Fish
    • Preheat the oven to 375 degrees F
    • Line a rimmed baking sheet with aluminum foil
    • Place the trout fillets on the foil and coat with EVOO
    • Season with salt and pepper
    • Sprinkle the green onions over the top
    • Place the trout in the oven. Bake at 375 degrees F for 20-30 minutes or until the fish flakes easily with a fork
    • Plate fish, potatoes, tomatoes and onion, parsley and dill
  • Drizzle with sauce
  • Serve immediately
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