Ingredients
Scale
- 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
- Preheat your oven to 400°F and pat the trout dry with paper towels.
- In a baking dish, whisk together olive oil, lemon zest, half of the lemon juice, cumin, paprika, Urfa Biber (if using), garlic, green onions, parsley, and a generous pinch of salt and pepper.
- Add the trout fillets to the dish, turning to coat with the marinade. Arrange skin side down in a single layer and let sit while the oven heats.
- Bake in the preheated oven for 10 to 12 minutes until the fish is opaque and flakes easily. Check that the internal temperature reaches about 140°F.
- Once cooked, add the remaining lemon juice and parsley for garnish, then serve immediately.
Notes
For the best flavor, allow the trout to marinate for a few minutes before baking.
Be careful not to overcook the fish; it will continue to cook slightly after being removed from the oven.
Feel free to substitute or omit the Urfa Biber if you prefer less heat.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 100mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.