Mary Berry Baked Trout with Orange Recipe

This moist, flaky Mary Berry Baked trout with orange Recipe is made with fresh trout, zesty orange slices, and herbs, ready in under 40 minutes. Unwrapping the foil parcels releases a burst of citrus steam that smells incredible. I love how this method keeps the fish impossible to overcook.

Why This Classic Works

Baking fish in foil creates a self-basting environment that practically guarantees success. I used to worry about drying out delicate trout, but the orange juice steams the flesh gently from the inside out while the skin protects it.

It is also significantly cleaner than pan-frying, leaving no lingering fishy smell in the kitchen. The natural juices mix with the butter to make an instant, light sauce right inside the packet.

Mary Berry Baked trout with orange Recipe Ingredients

• 4 whole trout, gutted and cleaned (approx. 250g each)
• 1 large orange, thinly sliced
• 1 small onion, peeled and thinly sliced
• 25g butter, softened
• 1 small bunch fresh parsley
• 1 tbsp olive oil, for greasing
• Salt and freshly ground black pepper

How To Make Mary Berry Baked trout with orange Recipe

1. Prep the Oven: Preheat your oven to 200°C (180°C Fan/Gas 6) and cut four large squares of aluminium foil big enough to wrap each fish.
2. Prepare the Parcels: Grease the centre of each foil square with oil, scatter a few onion slices in the middle, and lay a trout on top.
3. Stuff the Fish: Season the cavity of the trout generously with salt and pepper, then stuff with orange slices and parsley sprigs.
4. Seal and Bake: Dot the top of each fish with butter, wrap the foil loosely but securely to create a parcel, and bake for 20-25 minutes until cooked through.

Recipe Tips

• Check the eyes: If you are cooking the fish whole, the easiest way to check for doneness is to look at the eyes; they should turn white.
• Leave room for steam: When wrapping your parcels, crimp the edges tightly but leave a pocket of air above the fish so the steam can circulate.
• Using fillets: If you prefer not to use whole fish, you can use trout fillets, but reduce the cooking time to 12-15 minutes.

What To Serve With Baked Trout

New potatoes tossed in butter and dill are the traditional accompaniment to this dish, as they soak up the citrus juices beautifully. A crisp cucumber salad with a vinaigrette dressing also adds a nice refreshing crunch to balance the richness of the fish.

How To Store

Leftover trout can be stored in an airtight container in the fridge for up to 2 days. It is delicious served cold, or you can flake the meat and use it to make fishcakes or a pasta salad.

FAQs

Can I use lemon instead of orange?
Yes, lemon works perfectly if you prefer a sharper, more traditional citrus flavour. You can also mix lemon and lime slices for a different twist.

Do I have to eat the skin?
No, the skin will be soft after baking in foil, so you can easily peel it away before eating if you prefer. However, keeping it on during cooking protects the meat.

Can I use salmon?
Absolutely, salmon is a great substitute for trout and cooks in a similar amount of time. Just adjust the baking time slightly depending on the thickness of your fillets.

Nutrition

• Calories: 345 kcal
• Total Fat: 16g
• Saturated Fat: 5g
• Cholesterol: 95mg
• Sodium: 85mg
• Total Carbohydrate: 4g
• Protein: 42g

Try More Recipes:

• Mary Berry Cheese-topped Baked Bream Recipe
• Mary Berry Baked Figs with Camembert Recipe