Looking for an easy baked trout recipe with roasted garlic potatoes? This oven-baked whole trout with cod and wolf fish skewers is the perfect solution for a cozy, homemade seafood dinner. It combines the rich flavor of roasted trout cooked with lemon and herbs, crispy golden potatoes, and juicy fish skewers with cod and Atlantic wolffisch. This is a complete and healthy seafood meal — simple to prepare, but full of flavor — ideal for family dinners or special weekends.
The trout is roasted whole with lemon and garlic, making it moist and aromatic. The skewers — made with cod and Altantic wolffish — are flavorful and perfectly grilled. And the potatoes? Crispy on the outside, tender inside, and absolutely irresistible.
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Ingredients
Serves 4
For the oven-baked trout:
• 1 whole trout (approx. 800 g), cleaned
• 1 lemon, sliced
• 3 garlic cloves, thinly sliced
• 4 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano
For the skewers:
• 200 g cod loin (desalted if needed)
• 200 g Altantic wolf fish, boneless
• Juice of 1 lemon
• 2 tablespoons olive oil
• 1 teaspoon dried herbs (parsley, thyme, or rosemary)
• Salt and pepper to taste
• 4 wooden skewers
For the roasted potatoes:
• 800 g baby potatoes
• 3 tablespoons olive oil
• 4 garlic cloves, crushed
• Salt and dried oregano to taste
Instructions
1. Bake the trout:
• Preheat the oven to 200°C (400 °F).
• Place the trout in a baking dish, season with salt and pepper, and top with lemon slices, garlic, and olive oil. Sprinkle with oregano.
• Roast for 25–30 minutes, until the skin is lightly crisp and the flesh flakes easily.
2. Prepare the potatoes:
• Wash the potatoes (leave the skin on) and cut them if large.
• Boil for 10 minutes in salted water, then drain.
• Toss them with olive oil, garlic, and oregano, and spread on a baking tray.
• Roast in the oven (you can do this alongside the trout) for about 40-50 minutes, turning halfway through, until golden and crispy.
3. Make the fish skewers:
• Cut the cod and wolf fish into bite-sized chunks and marinate with lemon juice, olive oil, herbs, salt, and pepper.
• Thread the fish pieces onto skewers.
• Grill on a hot skillet or grill pan for 3–4 minutes per side, until cooked through and slightly charred.
4. To serve:
• Plate the baked trout with one skewer per person and a generous serving of roasted potatoes.
• A side salad or sautéed greens pairs wonderfully with this dish.
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Whether you’re planning a Sunday lunch or just need a quick and satisfying dinner, this baked trout with crispy potatoes and grilled fish skewers brings you the perfect balance of comfort and freshness.
Let me know in the comments how yours turned out!
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