Trout Baked in Wine

This is the recipe you need when you want to look like a chef without breaking a sweat.

Whole trout (cleaned and halved) goes into a baking dish, gets barely covered with white wine and your choice of herbs, then bakes for 30 minutes. That’s it. The wine keeps the fish incredibly moist and infuses it with subtle flavor, while the herbs (thyme, dill, parsley, whatever you have) add aromatic depth.

It’s the kind of simple, elegant dish that tastes expensive but requires almost zero skill. Serve it with crusty bread to soak up the wine-infused pan juices and a simple green salad.

Pro Tips

• Ask your fishmonger to clean and scale the trout if it’s not already done (saves time and mess)
• Use a dry white wine you’d actually drink (Sauvignon Blanc, Pinot Grigio, or dry Riesling)
• Add garlic cloves, lemon slices, or fresh herbs to the wine for extra flavor
• Don’t overcook (the fish should flake easily but still be moist, not dry)
• Spoon the pan juices over the fish when serving for extra richness

Variations

• Mediterranean Style: Add halved cherry tomatoes, olives, and capers to the baking dish
• Lemon Herb: Use half wine, half lemon juice, and add fresh dill and thyme
• Butter Basted: Dot the fish with butter before baking for richer flavor