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Mediterranean Baked Trout with Olives, Fennel & Tomatoes

Mediterranean Baked Trout with Olives, Fennel & Tomatoes

Mediterranean Baked Trout with Olives, Fennel & TomatoesThis recipe was created in partnership with McCormick® for your dinnertime pleasure. Thanks for supporting us and the brands we love!

Cooking is all about timing.

Fitting in a homecooked meal between finishing work and your favorite TV show that comes on at 7. Coordinating the prep and cooking to ensure that all parts of that meal come out hot and perfectly cooked at the same time, and, if you’re like Taylor, all the dishes are done before you even sit down to enjoy that hot meal.

Mediterranean Baked Trout with Olives, Fennel & Tomatoes

We love trout because the thin fillets cook in practically no time at all, and that (along with the fact that it’s just plain delicious) is the reason why we cook this dish (or something very much like it) on a weekly basis. It’s one of our favorite weeknight dinner tricks: simply toss some random vegetables on a sheet pan with the fish and pop it in the oven and voila! Dinner in no time flat.

In this case, paired with fennel and onion, the trout cooked almost too quickly, leaving the fennel a bit too al-dente. I’m all for crisp veggies, but fennel likes to be cooked until it’s nearly caramelized, which brings out the sweetness and flavor. In that respect it’s not quite a one step meal, but I promise, it’s just as easy to throw the fennel in the oven for a few minutes first, then top it with the seasoned fish as well as the tomatoes and olives (which are perfectly softened after 10 minutes).

See? Timing.

Mediterranean Baked Trout with Olives, Fennel & Tomatoes

This recipe is a study in contrasts and complements… sweet and spicy, soft and crunchy, salty and tart. Each ingredient, each flavor, adds to the greater whole, resulting in a wildly satisfying dinner dish.

Mediterranean Baked Trout with Olives, Fennel & Tomatoes

For this recipe we used McCormick Gourmet’s Mediterranean Spiced Sea Salt. It’s a brilliant blend of sea salt with other herbs and spices including red pepper flakes, garlic, basil, and oregano. It takes the guesswork out of seasoning, and it works equally well on both the vegetable and the fish portions of this dish. Talk about convenient.

Mediterranean Baked Trout with Olives, Fennel & Tomatoes

I’ll admit that I’m usually one to avoid spice blends, as I like to have control over my seasoning. But there’s something to be said for only needing one bottle, only having to make one measurement, as opposed to a little of this and that from 6 or 8 different jars, bottles, and grinders. Especially when the seasoning blend is so beautifully balanced, vibrantly flavored, and perfectly salted (that’s right, you don’t even need the ‘season with salt and pepper to taste’ step with this one) I know for sure this is one seasoning blend that will see regular use in our kitchen.


Mediterranean Baked Trout with Olives, Fennel & Tomatoes

An easy-to-prepare and wildly flavorful recipe with baked trout fillets, caramelized fennel and onions, cherry tomatoes, kalamata olives, and a savory Mediterranean sea salt seasoning.

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  • 1/2 large fennel bulb, cored and thinly sliced
  • 1/2 large onion, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 4 teaspoons McCormick Gourmet Mediterranean Spiced Sea Salt, divided
  • 2 rainbow trout butterflied fillets
  • 1/4 cup panko breadcrumbs
  • 6 ounces cherry tomatoes, halved
  • 1/4 cup sliced pitted kalamata olives
  • 1 lemon, thinly sliced


  1. Preheat oven to 400 degrees F, position baking rack in the center of oven. Line a baking sheet with aluminum foil; spray with olive oil cooking spray.
  2. Toss sliced fennel and onion with 1 teaspoon of Mediterranean Spiced Sea Salt until coated. Spread in an even layer on prepared baking sheet. Bake for 10 minutes or until fennel begins to soften and caramelize.
  3. Remove baking sheet from oven and arrange trout fillets on top. Sprinkle evenly with remaining 3 teaspoons of Mediterranean Sea Salt and panko breadcrumbs (2 tablespoons per butterflied fillet). Scatter halved tomatoes, sliced olives, and lemon slices around fish.
  4. Return to oven and bake for another 5 minutes, then switch your oven to high broil for an additional 3 to 5 minutes or until breadcrumbs are golden brown and fish is cooked through. Keep a close eye on it to ensure the breadcrumbs don’t burn. Remove from oven and cut fillets in half. Divide vegetables among serving plates and top with fish; serve immediately.
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  1. This was my first “sheet pan”recipe!  Gotta get with the times. Success! It was not hard to do, not long to prepare and cook. We enjoyed it.

    – ½ bulb of fennel doesn’t make sense to me. We’re only 2 ppl but we need more veg with our meal so I used whole bulb and added some cauliflower. And the fennel kind of shrinks. 

    -I think trout is too strong for fennel. Maybe a white fish or chicken is better.

    Can you suggest something nice to do with the fennel the branches and fronds? (Besides garnish).   Thanks for sharing your expertise!!  

  2. Well, I sort of made this … it was begging for a lot of adjustments due to my varied available ingredients and my forgiving family’s preferences … they eschew panko which I might forgive, but and I forgot to put in the olives which I sorely missed.   I used two fennel bulbs on my 1/2-sheet pan, whole onion, 3 carrots, 1 each red-green-orange bell pepper, 12 oz. cherry toms, liberal seasoning = Penzeys’s Mediterranean Blend … 425° oven, staging timings for veg doneness … Family loved the steelhead slabs on the veggies over couscous, served with asparagus & oranges slices on the side!!!

  3. I made this a few days ago, and it was awesome! I do have a question though: our local grocery store didn’t carry trout, so the manager suggested tilapia instead. It was still very good, but do you have any suggestions for a substitution?

    • Tilapia is a good substitution because it is a similarly sized fish to trout, so the cook times will be the same. Sole would be another one. In reality you can use any fish you like here, you’d just need to adjust the cook times for thicker fillets.

    • Awesome, thanks! The suggestion to use sole is welcome – I tend to stick to tilapia, perch, and salmon because that’s what I know, so it’ll be good to branch out a bit.

  4. It looks so delicious and tasty! and It will be great for lunch or to take on a road trip. Yum!

  5. Love trout! Not to be dense, but is the filleted trout with or w/o the skin? It’s such a slender fish (unless you haul up a really BIG one) that, I want to give this job to my fish shop :)

    • You can use either, whatever is readily available to you, but we used skin on in this case. Once baked, it’s very easy to flake the fish off the skin with a fork if you don’t like to eat the skin.

  6. I’ve never seen olives paired with trout, but it sounds tasty. I can see this dish working well as a weeknight dinner.

  7. I love trout so much!!! Can you believe I have never cooked it at home? This looks sooo good and I’ll have to check out the Mediterranean Spiced Sea Salt from McCormick! It sounds so good!

  8. Love fuss free meal any day and that baked trout looks amazing !

  9. ???Yes Please!!!!! This trous sounds incred right now!!!!

  10. Such a colourful picture. Great idea, I’ve never cooked fish this way before!

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