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Baked Trout with Lemon, Garlic, and Fresh Herbs Recipe

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This Baked Trout with Lemon, Garlic, and Fresh Herbs is a light and flavorful dish perfect for a healthy weeknight dinner. Tender rainbow trout fillets are marinated in a zesty blend of olive oil, lemon, garlic, fresh herbs, and warming spices, then baked to perfection. The result is a moist, flaky fish with bright, aromatic flavors that are both comforting and refreshing.

  • Total Time: 22 minutes
  • Yield: 4 servings

Ingredients

Fish and Marinade

  • 1 1/2 pounds rainbow trout fillet (skin on)
  • 1/4 cup extra virgin olive oil
  • 1 lemon, zested and juiced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon Urfa Biber (optional, or substitute Aleppo pepper or red chili flakes)
  • 2 garlic cloves, minced
  • 2 green onions, trimmed and finely chopped (both white and green parts)
  • 1/4 cup chopped parsley leaves, plus more for garnish
  • Kosher salt
  • Black pepper

Instructions

  1. Get ready: Preheat your oven to 400°F. Pat the trout dry with paper towels to remove excess moisture, which helps the marinade adhere better and promotes even cooking.
  2. Make the marinade: In a 9 x 13-inch baking dish, whisk together the olive oil, lemon zest, half of the lemon juice (reserve the other half for later), ground cumin, sweet paprika, Urfa Biber (if using), minced garlic, green onions, chopped parsley, and a generous pinch of kosher salt and black pepper. This mixture will infuse the fish with vibrant citrus and herbaceous aromas balanced by smoky and spicy undertones.
  3. Flavor the fish: Add the trout fillets to the baking dish, turning them gently to coat both sides evenly with the marinade. Arrange the fillets skin-side down in a single layer to ensure uniform cooking and to help the skin crisp slightly during baking. Set the dish aside while the oven heats up to allow the flavors to meld.
  4. Bake the fish: Place the baking dish in the preheated oven and bake the trout for 10 to 12 minutes. The fish is done when it turns opaque and flakes easily with a fork. For accuracy, use a meat thermometer to check that the internal temperature at the thickest part has reached about 140°F; the temperature will continue to rise slightly after removing from the oven. The FDA recommends cooking fish to 145°F for safety, but this range ensures moistness and optimal texture.
  5. Finish and serve: Once baked, drizzle the remaining lemon juice over the trout for a fresh burst of acidity and sprinkle additional parsley on top for a pop of color and herbal fragrance. Serve immediately to enjoy the fish at its peak tenderness and flavor.

Notes

  • If Urfa Biber is unavailable, substitute with Aleppo pepper or red chili flakes to introduce a mild heat and smoky flavor.
  • For an even more flavorful dish, marinate the trout in the mixture for 15-20 minutes before baking, but do not exceed 30 minutes to prevent the citrus from cooking the fish like a ceviche.
  • Serve with a side of roasted vegetables or a fresh green salad to complete the meal.
  • Make sure to use skin-on trout to help keep the fillets intact and add texture.
  • Use fresh herbs and freshly squeezed lemon juice for the best flavor.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://avascooking.com/baked-trout-with-lemon-garlic-and-fresh-herbs-recipe/