Herb Encrusted Trout

“This week our inspiration came from the Twitter, of all sources. The original tweet from a popular food publication was for ‘baked white fish with potatoes’, which I am sure is a respectable recipe, but we wanted to trick it out.

Store shelves are filled with fresh squash, zucchini, and cherry tomatoes, and fresh trout is a mainstay on most fishmonger’s shelves up here in the mountains, so why not use those ingredients to our advantage? The idea may have come from the internet, but the dish itself came from the store shelves!

This recipe will serve enough for two for dinner.

Anchor Hocking has built a reputation for quality glass casserole dishes. We actually have multiple sizes for a variety of specialized dishes, but a standard, and all around great size is a ten inch by sixteen inch (or three quart) and we love using ours for this recipe.” – Joe



  • 1 pound trout, cut into two pieces
  • 1 yellow squash – cut in half and sliced
  • 1 zucchini – cut in half and sliced
  • 1 red onion – cut in half and sliced
  • 0.5 pound cherry tomatoes – cut in half
  • 2 tablespoons Herbs de Provence
  • 2 tablespoons olive oil
  • salt and pepper


  1. Preheat the oven to 400 degrees Fahrenheit. 
  2. Place all the prepped vegetables into a bowl and season with salt, pepper, one tablespoon of Herbs de Provence, and olive oil.
  3. Place the vegetables into a casserole dish and place in the oven. Cook for ten minutes.
  4. Season the trout with salt, pepper and one tablespoon of the Herbs de Provence.
  5. Add the two pieces of trout on top of the pre-roasted vegetables and place back into the oven for an additional fifteen minutes.
  6. Remove the casserole dish from the oven and allow to sit for five minutes before serving.
  7. To plate, scoop some of the vegetables into the bottom and top with a trout filet.

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