Tasty Baked Trout

This baked trout takes the simplest possible approach: season the fillets, top each one with onion slices and a pat of butter, cover the pan with foil, and let the oven do everything. Baked low and slow, the fish essentially braises in its own juices and melted butter until fork-tender.

The onion slices soften into sweet, silky layers on top of each fillet, and the butter melts down and mingles with the lemon juice and celery salt into a light pan sauce. Basting halfway through coats the fish again and builds another layer of flavor.

Celery salt is the quiet workhorse here. It brings an earthy, herbal note that pairs especially well with freshwater fish like trout, adding depth without competing with the delicate flavor of the meat.

Covering the pan with foil traps steam and keeps the fillets moist through the full bake. Without it, the thin fillets would dry out long before the 90 minutes are up.

Kitchen Tips

• Use thin onion slices, not thick rings. Thin slices soften completely during the long bake; thick ones stay crunchy and overpower the fish.
• Place butter pats directly on top of each onion slice. As they melt, the butter bastes through the onion and down over the fish.
• Check for doneness by pressing the thickest part of a fillet with a fork. It should flake easily and look opaque all the way through.
• If you want a bit of color, uncover the pan for the last 10 minutes to let the tops brown lightly.

Variations

• Herb butter: Mix fresh dill or parsley into softened butter before slicing into pats for a more aromatic finish.
• White wine addition: Pour a few tablespoons of dry white wine into the bottom of the pan before covering for a more complex sauce.
• Garlic lover’s version: Tuck thin slices of garlic between the onion layers on each fillet.