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Oat crusted baked trout fillet with golden crunchy coating on a white plate with lemon wedges and parsley

Oat Crusted Baked Trout

Oat crusted baked trout with a crispy golden coating, ready in 40 minutes on a single sheet pan.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

For the trout
  • 4 rainbow trout fillets, skin-on about 170-180 g each
  • 2 tbsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the oat crust
  • 90 g old-fashioned rolled oats about 1 cup, certified gluten-free if needed
  • 1 tsp lemon zest from 1 lemon
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
  • 2 tbsp olive oil
  • 2 tbsp fresh parsley, finely chopped optional, for serving

Method
 

Prep
  1. Heat the oven to 200 C / 390 F. Line a rimmed sheet pan with parchment paper.
  2. Pat the trout fillets completely dry with paper towels on both sides. This step matters for crust adhesion.
  3. In a shallow bowl, combine the rolled oats, lemon zest, garlic powder, dried thyme, smoked paprika, salt, and olive oil. Mix until the oats are evenly coated with oil.
Coat the fish
  1. Season the flesh side of each fillet with salt and black pepper.
  2. Using a pastry brush or the back of a spoon, spread about 1/2 tbsp of Dijon mustard evenly over the flesh side of each fillet.
  3. Press a generous layer of the oat mixture firmly onto the mustard-coated side of each fillet. Use your palm to compact the crust so it adheres well.
  4. Place the fillets skin-side down on the prepared sheet pan, leaving space between each one.
Bake
  1. Bake at 200 C / 390 F for 18 to 20 minutes, until the oat crust is deep golden brown and the fish flakes easily when pressed at the thickest point.
  2. Check doneness with an instant-read thermometer, it should read 63 C / 145 F at the center of the thickest fillet.
  3. Remove from the oven and rest for 2 minutes. Scatter fresh parsley over the top if using, and serve with lemon wedges.

Notes

If your fillets are thicker than 2.5 cm at the center, add 3 to 4 extra minutes and check with a thermometer rather than guessing by time alone.