Rainbow Trout in Foil Packets
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This Rainbow Trout in Foil Packets with Sage Butter is a recipe inspired by family fishing trips and lakeside suppers—meals that were rustic, simple, and absolutely unforgettable. Infused with sage, lemon, and scallions, this trout steams gently in parchment-lined foil, locking in moisture and flavor. Whether you’re cooking indoors or out, it’s an easy, soul-satisfying dinner that tastes like summer by the water.
If you’d like to read more about the inspiration behind this dish, I shared the full story and photos in this Lakeside Fisherman’s Supper post.
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Ingredients
Here’s what you need to make this easy trout recipe.
- Whole trout: You will want butterflied whole trout with the bones removed and the skin on.
- Seasoning: Softened butter, chopped scallions, dried breadcrumbs, roasted pine nuts, fresh sage, lemon juice, salt, and pepper
How to Cook Trout in the Oven
Complete cooking steps are in the recipe card below, but here is a quick overview:
- Preheat the oven and prepare the foil packets with heavy-duty aluminum foil and parchment paper.
- Prepare the seasoning: Combine sage, butter, lemon juice, salt, pepper, paprika, scallions, breadcrumbs, and pine nuts in a food processor to combine.
- Season the trout with salt and pepper and rub the skin with olive oil.
- Spread seasoning onto the trout and seal the packets tightly.
- Bake: Place packets on a sheet pan; bake for 10 to 15 minutes. Check after 10 minutes. Serve with lemon wedges.
Grilling Trout
Prepare the trout as the recipe explains, then preheat the grill to medium-high. Grill the fish packets for 15-20 minutes, depending on their size, or until cooked through and the fish easily flakes.
Serving Suggestions
Here are some quick ideas of what to serve with rainbow trout
- Mediterranean Couscous: A robust side dish filled with pearl couscous and veggies.
- Lemon Rice and Cabbage: Simple to make and delicious with seafood.
- Grilled Corn Salad with Feta: This easy side salad has easy ingredients.
- Quick No Knead Rosemary Bread: Rosemary and sage are a delicious combination. This quicker no knead bread would be a delicious addition.
Frequently Asked Questions
Yes, you can use frozen rainbow trout, but be sure to thaw it completely in the refrigerator before cooking. Pat it dry with paper towels to remove excess moisture before seasoning and sealing in foil.
Quick-cooking vegetables like thinly sliced zucchini, bell peppers, cherry tomatoes, asparagus, or baby potatoes (parboiled) pair beautifully with trout. Just be sure they’re sliced thin enough to cook in the same time as the fish.
Trout is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The flesh should be opaque and slightly pink in the center, depending on thickness.
More Seafood Dishes to Try Next
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Rainbow Trout in Sage-Butter Foil Packets
Ingredients
- 3 tablespoons chopped sage
- 4 tablespoons unsalted butter room temperature
- Juice of 1 lemon
- sea salt and freshly ground pepper
- 1/2 teaspoon paprika
- 3 scallions finely chopped
- 1/2 cup dried breadcrumbs
- 1/4 cup pine nuts roasted
- 4 butterflied whole rainbow trout skin on, bones removed
- olive oil
Instructions
- Preheat the oven to 450 degrees. Cut four sheets of heavy-duty aluminum foil into squares that are three inches longer than your fish and four sheets of parchment paper, slightly smaller than the foil.
- Prepare the seasoning: Combine sage, butter, lemon juice, 1/2 teaspoon salt, 1/2 teaspoon pepper, paprika, scallions, breadcrumbs, and pine nuts in a food processor and pulse to combine well. Transfer to a bowl, cover, and refrigerate until ready to use.
- Season the trout with salt and pepper and rub the skin with olive oil.
- Divide the butter-herb mixture among the fish, spreading it in an even layer inside the cavity. Fold the fish closed to seal. Place trout in the middle of each parchment square and then place on top of the foil square. Fold both layers over the fish, crimping the edges together tightly to make a packet.
- Bake: Place packets on a sheet pan; bake for 10 to 15 minutes. Check after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
- To serve: Place each packet on a plate and carefully cut across the top to open it. Take care of the hot steam. Slide the fish onto the plate, pouring any juices from the packet over the fish. Serve with a wedge of lemon.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I love the seasoning in this trout recipe. Butter sage elevates trout’s naturally delicious flavors. The family loves this dish whether enjoyed by lakeside or at home!