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Baked Trout

Like lots of people I pledged to myself to eat more brain and heart healthy fish this year, and less of the fried stuff too so am always looking for alternatives to the traditional battered variety! Both of us belong to the wimpy group of picky eaters wherein we'll eat fish, as long as it's not too fishy... though we’re getting better at it!

The variety of fish of course plays a massive part regarding the resulting flavour and we're gradually trialling our way through all manner of different species to see which we like best. We've tried oily mackerel and sea bass, both of which work equally well for this recipe, but Rainbow Trout tops the lot in our opinion so that's who'll be starring today!


Trout is a freshwater fish with a mild flavour and delicate flesh. The skin is good to eat as well with few tough scales compared to some fish species. It's also particularly cheap so makes for an extremely wallet friendly recipe! Of course you might be talented enough a fisherman to land a fresh trout yourself, if you intend to eat what you catch be sure to check on the law regarding your particular fishing spot and licencing etc - unfortunately due to the pressure on a lot of our UK waterways it is usually illegal not to return a fish to the water but is allowed in some areas/fisheries. I'm no good at fishing so we buy ours! 


Whole fish is always cheaper than filleted and I find it cooks better complete, you can chop the head off easily enough with a sharp knife if you don't like it looking at you like the fella above ;) I think there's something romantically rugged and right about cooking fish this way, especially if you're camping beside water so I urge you to try it 'unfilleted' at least once! 

To keep the moisture in the fish you’ll need to seal it in a parcel for baking so will need some aluminium foil, or if you don’t like using that (there are many reasons to limit the use of aluminium in your life but I shall avoid getting into right now… you have google) you can use wax paper tied with string instead, don't put that in the fire though for what I hope are obvious reasons! Check out our favourite environmentally friendly food wraps here>


This is my go-to flavour combination for most dishes, you can vary the final flavour depending on which variety of chilli you use or switch out one of the herbs. ‘Lemon drop’ chillies have a subtle citrus flavour and so go particularly well with fish recipes - well worth getting a hold of if you can find them. We’re lucky enough to live nearby to Edible Ornamentals, a local chilli farm with on site cafe, and more varieties than you could dare to imagine or try! Likewise Lemon Thyme, Lemon Balm, or Sorrel go nicely with the subtly aromatic parsley if you don't have Dill... 



2 x trout fillets, or 1 x whole fish (gutted)

2-3 cloves of garlic

olive oil

salt & pepper

1 small chilli or dried flakes (heat up to you, beware that the conveniently small chillis are often the evil ones!)

½ tsp paprika

½ tsp dill

1 tsp parsley

+ optional lemon juice



1. Check the fillets for any remaining bones, remove carefully with some pliers if you find any. If you’re using a whole fish the flesh should lift safely off of the bones easy enough when it’s cooked. Give it a quick wash in cold water to refresh if it's a bit slimy (don't let that put you off!). 

2. Line a baking tray with foil or lay out a length of wax paper, allowing plenty extra to form a parcel, and drizzle with a little olive oil. Place the fish on top.

3. Crush or chop garlic finely along with the chilli (unless using dried), spread over the fish and add the other ingredients in even layers. Drizzle some more olive oil over the fish + the squeeze of lemon juice if using.

4. Carefully seal the parcel and bake in a medium oven for 30 mins, or over a moderately hot BBQ/coals of the campfire for 20 mins. Rotate halfway to ensure even cooking.

5. Undo the parcel carefully since there will probably be a lot of hot steam to escape when you do!


Break the flesh gently from the bones and serve scattered over a fresh salad with some roast or new potatoes (or roasted new potatoes!) for a satisfying yet light meal.

It also goes nicely with a pile of steaming seasonal greens, lentils, or grains like cous cous or quinoa.

If you're enjoying this at home, bake extra and enjoy it for lunch the next day...


Do you mind the stare or is it off-with-its-head every time? o_O

Let us know what you think in the comments below!


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Spicy Potatoes

Sarah is an artist and writer with a lifetime interest in camping and survival techniques.

Living the #vanlife since before it was a hashtag and touring on two wheels with her husband Ryan, they have a wealth of camping and motorcycling knowledge to share, and know a thing or two about packing light! read more

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