Baked Trout with Garlic & Mushrooms

photo by The 500 Chef photo by The 500 Chef
photo by The 500 Chef
photo by Roxzicodone photo by Roxzicodone
photo by Michael fall photo by Michael fall
photo by HouseChef photo by HouseChef
photo by HouseChef photo by HouseChef
Ready In:




  • To cook trout, wash and dry the fish inside and out and coat sides with a little olive oil.
  • Slice mushrooms and place half in the bottom of a shallow baking dish.
  • Salt and pepper fish, inside and out, to taste and place in dish on top of mushrooms.
  • Sprinkle bread crumbs over fish along with the minced parsley, chopped garlic and the green onion.
  • If using fresh lemons, squeeze 1 or 2 directly over the entire trout including the inside.
  • Meanwhile melt butter, add to olive oil and the juice of 2 lemons.
  • Pour slowly over fish saving about half of the mixture.
  • Bake for 20-25 minutes at 375 degrees or until they are tender and bread crumbs are light brown.
  • Fish is done when the meat flakes easily when a fork is inserted into the flesh and lifted up slightly.
  • Just before the fish are done, saute 1-2 minutes , the remaining mushrooms in the sauce that is left and pour over top after placing trout on a serving plate.
  • Garnish with a few lemon wedges and a few sprigs of fresh parsley.
  • Serve this Italian Trout recipe with rice, or Italian pasta, and a vegetable.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. Mrs. DJ
    This was excellent. I followed the recipe exactly and the rainbow trout turned out so moist. The bread crumbs with the garlic and green onions has such great flavor. Even my picky husband loved it!
  2. Bergy
    I used Artic Char and it was super, thanks
  3. Transplanted Englis
    Great topping! I stuffed the trout with it as well, and didn't use the cream. The trout was rather bland, but I think that was the fish not the recipe - the topping made up for it!
  4. Lily M.
    I didn't use as much oil and butter and still turned out amazing
  5. Ian M.
    Mushy breadcrumbs saturated in oil and butter, how could his ever work 2/10


  1. StreetChef
    This was great. There was just the two of us, so I used two trout fillets, cut the ingredients by half except for the garlic and mushrooms (we love garlic). I also added a little chicken stock and heavy cream to the mushroom saute to make more sauce. Next time I think I'll use white wine instead of chicken stock. Definetely a keeper, thanks.


<p>I have been in manufacuting for over 20 years and love it, I tried to stay away for a while but realised its a daily goal that brings much satisfaction to me and I want to keep improving it every day. I have the most wonderful husband anyone could ask for and a beautiful daughter at home and a son on his on (mostly) and they gave me a beautiful new grandson in June. I live in Moses Lake, WA and enjoy hiking, camping, fishing and four wheeling. I love the zaar and find something new each time I visit. Join me in any thread, my sharp wit is known to all! <br /><img src="" border="0" alt="Photobucket - Video and Image Hosting" /> <br /><img src="" border="0" alt="Photobucket - Video and Image Hosting" /><img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket" /> <br /><img src="" alt="" /></p>
View Full Profile

Find More Recipes