Baked trout fillets are the perfect solution for busy weeknights when you want something healthy, delicious, and ready in a flash. Whether you’re craving lemon-herb simplicity or something with a spicy kick, these recipes transform simple fillets into spectacular meals. Get ready to discover your new favorite way to enjoy seafood—let’s dive into these mouthwatering baked trout creations!
Herb-Crusted Baked Trout Fillet
Nailing weeknight dinners just got easier with this herb-crusted trout. Grab four ingredients and transform flaky fish into a crispy, flavor-packed masterpiece in under 20 minutes. Your oven does all the work while you look like a kitchen pro.
Ingredients
- 2 trout fillets (6 oz each), skin-on
- 2 tbsp olive oil
- 1/4 cup panko breadcrumbs
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1/2 lemon, juiced
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp salt
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Pat the trout fillets completely dry with paper towels to ensure maximum crispiness.
- Brush both sides of each fillet evenly with olive oil using a pastry brush.
- Combine panko breadcrumbs, chopped parsley, chopped dill, garlic powder, salt, and black pepper in a small bowl.
- Press the herb mixture firmly onto the top surface of each oiled trout fillet, creating an even crust.
- Place the crusted fillets skin-side down on the prepared baking sheet, spacing them 2 inches apart.
- Bake at 400°F for 12-14 minutes until the crust is golden brown and the fish flakes easily with a fork.
- Squeeze fresh lemon juice evenly over the hot fillets immediately after removing from the oven.
A crispy golden crust gives way to tender, flaky trout that melts in your mouth. The fresh herbs and lemon create a bright, restaurant-quality flavor that pairs perfectly with roasted asparagus or quinoa. Serve it over a bed of arugula with extra lemon wedges for a complete meal that impresses without the stress.
Parmesan Crusted Baked Trout Fillet
Sizzle up your weeknight dinner game with this crispy, cheesy trout masterpiece. Coat fresh fillets in a golden parmesan crust that bakes to perfection. Serve this restaurant-quality dish in under 30 minutes flat.
Ingredients
– 4 trout fillets (6 oz each)
– 1 cup grated parmesan cheese
– 1/2 cup panko breadcrumbs
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp paprika
– 1/4 tsp black pepper
– 1 lemon
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the trout fillets completely dry with paper towels to ensure maximum crispiness.
3. Combine parmesan cheese, panko breadcrumbs, garlic powder, paprika, and black pepper in a shallow bowl.
4. Brush both sides of each trout fillet lightly with olive oil.
5. Press the oiled fillets firmly into the parmesan mixture, coating evenly on both sides.
6. Arrange the coated fillets in a single layer on the prepared baking sheet.
7. Bake at 400°F for 12-15 minutes until the crust is golden brown and the fish flakes easily with a fork.
8. Squeeze fresh lemon juice over the hot fillets immediately after removing from the oven.
9. Sprinkle with chopped fresh parsley before serving.
Juicy, flaky trout meets that irresistible crispy parmesan crust in every bite. The lemon brightens the rich flavors while the panko adds satisfying crunch. Try serving over creamy polenta or alongside roasted asparagus for a complete meal that’ll have everyone asking for seconds.
Spicy Cajun Baked Trout Fillet
Nothing beats that spicy Cajun kick with perfectly flaky fish. Nail this restaurant-quality trout in your own kitchen with minimal effort. Get ready for flavor fireworks that’ll make your taste buds dance.
Ingredients
– 4 trout fillets (6 oz each)
– 2 tbsp olive oil
– 1 tbsp Cajun seasoning
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1 lemon
– 2 tbsp chopped fresh parsley
– 1/2 tsp salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the trout fillets completely dry with paper towels to ensure crispy skin.
3. Brush both sides of each fillet evenly with olive oil using a pastry brush.
4. In a small bowl, combine Cajun seasoning, garlic powder, smoked paprika, cayenne pepper, and salt.
5. Sprinkle the seasoning mixture evenly over both sides of all trout fillets.
6. Place the seasoned fillets skin-side down on the prepared baking sheet.
7. Bake at 400°F for 12-15 minutes until the fish flakes easily with a fork.
8. Check for doneness by inserting a fork – the flesh should be opaque and separate cleanly.
9. Remove the baking sheet from the oven using oven mitts.
10. Squeeze fresh lemon juice evenly over all the hot fillets.
11. Garnish immediately with chopped fresh parsley while still hot.
12. Let the trout rest for 2 minutes before serving to allow juices to redistribute.
Amazingly flaky trout with that signature Cajun heat makes this dish unforgettable. The crispy edges give way to tender, moist flesh that practically melts in your mouth. Serve it over cheesy grits or alongside roasted vegetables for the ultimate comfort meal that’s surprisingly healthy.
Maple Glazed Baked Trout Fillet
Unlock restaurant-quality seafood at home with this sweet-savory maple glazed trout. You’ll achieve crispy skin and flaky perfection in under 30 minutes. Seriously, this dish will make you feel like a gourmet chef without the fuss.
Ingredients
– 4 trout fillets (6 oz each), skin-on
– 1/4 cup pure maple syrup
– 2 tbsp soy sauce
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
– 1 lemon, sliced into 4 rounds
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the trout fillets completely dry with paper towels—this ensures crispy skin.
3. Whisk together maple syrup, soy sauce, olive oil, garlic powder, smoked paprika, and black pepper in a small bowl.
4. Arrange trout fillets skin-side down on the prepared baking sheet.
5. Place one lemon slice directly on top of each fillet.
6. Brush half of the maple glaze generously over the fillets and lemon slices.
7. Bake at 400°F for 12 minutes.
8. Remove from oven and brush with remaining glaze.
9. Return to oven and bake for another 3-5 minutes until fish flakes easily with a fork.
10. Check for doneness by ensuring the thickest part of the fillet is opaque throughout.
11. Sprinkle with fresh parsley before serving.
12. Let rest for 2 minutes—this allows juices to redistribute for maximum flavor.
A buttery flake meets that sticky-sweet maple crust in every perfect bite. The skin crisps up beautifully while the lemon keeps everything bright. Try serving over wild rice pilaf or alongside roasted Brussels sprouts for a complete meal that impresses every time.
Baked Trout Fillet with Dill and Butter
Just when you thought fish couldn’t get easier—this baked trout transforms weeknight dinners. Juicy fillets meet herby butter in under 20 minutes flat. Get ready for crispy edges and zero fuss.
Ingredients
– 4 trout fillets (6 oz each)
– 3 tbsp unsalted butter
– 2 tbsp fresh dill, chopped
– 1 lemon
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp olive oil
Instructions
1. Preheat your oven to 400°F.
2. Pat the trout fillets completely dry with paper towels—this ensures crispy skin.
3. Rub the olive oil evenly over both sides of each fillet.
4. Sprinkle the salt, black pepper, and garlic powder evenly over the fillets.
5. Place the fillets skin-side down on a parchment-lined baking sheet.
6. Melt the butter in a small microwave-safe bowl for 30 seconds.
7. Stir the chopped dill into the melted butter.
8. Spoon the dill butter mixture evenly over each trout fillet.
9. Thinly slice the lemon and place 2 slices on top of each fillet.
10. Bake at 400°F for 12–14 minutes, until the flesh flakes easily with a fork.
11. Let the trout rest for 2 minutes before serving—this keeps it juicy.
Velvety butter soaks into flaky trout, while fresh dill brightens every bite. Serve over quinoa with extra lemon wedges, or flake into tacos with slaw. That crispy skin? Pure perfection.
Baked Trout Fillet with Almond Crust
Need a dinner that looks fancy but comes together in minutes? This baked trout with almond crust delivers restaurant-quality flavor with minimal effort. Nutty, crispy, and perfectly flaky—it’s a weeknight game-changer.
Ingredients
- 4 trout fillets (6 oz each)
- 1 cup sliced almonds
- 1/4 cup panko breadcrumbs
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 lemon
- 2 tbsp chopped parsley
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and black pepper
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Pat the trout fillets completely dry with paper towels to ensure the crust adheres well.
- In a medium bowl, combine sliced almonds, panko breadcrumbs, parsley, garlic powder, paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
- Brush the top of each trout fillet evenly with Dijon mustard using a pastry brush.
- Press the almond mixture firmly onto the mustard-coated side of each fillet to create an even crust.
- Drizzle 2 tbsp olive oil over the crusted fillets to help them crisp up in the oven.
- Bake for 12–14 minutes, until the almond crust is golden brown and the fish flakes easily with a fork.
- Cut the lemon in half and squeeze fresh juice over the baked trout just before serving.
Outrageously crisp almonds give way to tender, moist trout in every bite. The Dijon adds a subtle tang that balances the nutty richness beautifully. Serve it over a bed of quinoa with roasted asparagus, or flake it into tacos with a zesty slaw for a fresh twist.
Baked Trout Fillet with Lemon and Capers
Sizzle up your weeknight dinner game with this effortless baked trout. Grab those fillets and let your oven do the heavy lifting—you’ll have a restaurant-worthy meal in under 30 minutes. Seriously, it’s that simple.
Ingredients
– 2 trout fillets (6 oz each)
– 2 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper
– 2 garlic cloves, minced
– 1 lemon, thinly sliced
– 2 tbsp capers, drained
– 2 tbsp fresh parsley, chopped
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the trout fillets completely dry with paper towels to ensure crispy skin.
3. Brush both sides of each fillet evenly with olive oil.
4. Season the fillets thoroughly with kosher salt and black pepper.
5. Arrange the minced garlic evenly across the top of each fillet.
6. Layer lemon slices over the garlic-covered fillets in a single layer.
7. Sprinkle capers generously over the lemon-topped fillets.
8. Bake at 400°F for 12-15 minutes until the fish flakes easily with a fork.
9. Check for doneness by inserting a fork—the flesh should be opaque and separate cleanly.
10. Remove from oven and immediately sprinkle with fresh parsley.
11. Let rest for 2 minutes before serving to allow juices to redistribute.
Here’s the magic: that flaky trout melts in your mouth while the briny capers pop against the bright lemon. Tuck it into warm tortillas with crunchy slaw for next-level fish tacos, or serve over creamy polenta to soak up every last drop of those incredible pan juices.
Baked Trout Fillet with Tomato and Basil
Forget complicated fish recipes—this baked trout delivers restaurant-quality flavor with zero fuss. Fresh basil and juicy tomatoes create a vibrant sauce that cooks right in the pan. You’ll have a stunning, healthy dinner ready in under 30 minutes.
Ingredients
– 4 trout fillets (6 oz each)
– 2 cups cherry tomatoes
– 1/4 cup fresh basil leaves
– 3 tbsp olive oil
– 2 tbsp lemon juice
– 3 garlic cloves
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Preheat your oven to 400°F.
2. Pat the trout fillets completely dry with paper towels.
3. Arrange the trout fillets skin-side down in a single layer in a baking dish.
4. Drizzle 2 tablespoons of olive oil evenly over the fillets.
5. Sprinkle the salt and black pepper evenly over the fish.
6. Halve the cherry tomatoes and scatter them around the fillets.
7. Mince the garlic cloves and sprinkle over the tomatoes and fish.
8. Drizzle the remaining 1 tablespoon of olive oil over the tomatoes.
9. Bake at 400°F for 15-18 minutes until the fish flakes easily with a fork.
10. Remove the baking dish from the oven.
11. Drizzle the lemon juice evenly over the hot fish and tomatoes.
12. Tear the fresh basil leaves and scatter over the dish.
What emerges is flaky, buttery trout beneath a bright, garlicky tomato sauce. The basil adds a fresh punch that cuts through the richness perfectly. Serve it over creamy polenta or with crusty bread to soak up every drop of the incredible pan juices.
Baked Trout Fillet with Pesto Topping
Forget complicated fish recipes—this pesto-topped trout transforms weeknight dinners into restaurant-worthy meals in under 20 minutes. Fresh fillets get a vibrant, herby crust that locks in moisture while creating a crispy top layer. Fire up your oven and let’s make magic happen.
Ingredients
– 4 trout fillets (6 oz each)
– 1/2 cup basil pesto
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/2 tsp salt
– 1 lemon
Instructions
1. Preheat your oven to 400°F.
2. Pat the trout fillets completely dry with paper towels.
3. Brush a baking sheet with 1 tablespoon of olive oil.
4. Arrange the trout fillets skin-side down on the prepared baking sheet.
5. Drizzle the remaining 1 tablespoon of olive oil evenly over the fillets.
6. Sprinkle the salt, black pepper, and garlic powder evenly across all fillets.
7. Spread 2 tablespoons of basil pesto evenly over each fillet, covering the surface completely.
8. Cut the lemon in half and squeeze juice from one half over the pesto-topped fillets.
9. Bake at 400°F for 12-15 minutes until the pesto is bubbly and the fish flakes easily with a fork.
10. Remove from oven and let rest for 2 minutes before serving.
11. Slice the remaining lemon half into wedges for garnish.
That flaky trout melts in your mouth while the pesto forms a crispy, aromatic crust. The lemon brightens every bite, cutting through the richness perfectly. Try serving it over quinoa with roasted asparagus for a complete meal that feels fancy but comes together effortlessly.
Baked Trout Fillet with Garlic and Rosemary
Get ready to transform simple trout into a restaurant-worthy masterpiece. Grab those fillets and let’s create garlicky, herb-kissed perfection that cooks in under 20 minutes.
Ingredients
– 4 trout fillets (6 oz each)
– 3 tbsp olive oil
– 4 garlic cloves
– 2 tbsp fresh rosemary
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 lemon
Instructions
1. Preheat your oven to 400°F.
2. Pat trout fillets completely dry with paper towels.
3. Mince 4 garlic cloves finely.
4. Strip rosemary leaves from stems and chop 2 tablespoons.
5. Zest the lemon using a microplane, then cut it into wedges.
6. Combine 3 tablespoons olive oil, minced garlic, chopped rosemary, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a small bowl.
7. Brush the garlic-rosemary mixture evenly over both sides of each trout fillet.
8. Arrange fillets skin-side down on a parchment-lined baking sheet.
9. Bake at 400°F for 12-15 minutes until flesh flakes easily with a fork.
10. Squeeze fresh lemon juice over the hot fillets before serving.
Zesty lemon brightens the rich, buttery trout while crispy edges give way to moist, flaky centers. Serve over quinoa with roasted asparagus or flake into tacos with avocado crema for a fresh twist.
Baked Trout Fillet with Lemon Pepper Seasoning
Venture beyond basic fish dishes with this flavor-packed baked trout. Grab your sheet pan and transform simple ingredients into a restaurant-quality meal in under 30 minutes. Your weeknight dinner game just leveled up dramatically.
Ingredients
– 4 trout fillets (6 oz each)
– 2 tbsp olive oil
– 2 tbsp lemon juice
– 2 tsp lemon pepper seasoning
– 1 tsp garlic powder
– 1/2 tsp salt
– 1 lemon, sliced into 8 rounds
– 2 tbsp fresh parsley, chopped
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the trout fillets completely dry with paper towels to ensure crispy skin.
3. Arrange the fillets skin-side down on the prepared baking sheet.
4. Drizzle olive oil evenly over all four fillets.
5. Brush the oil to coat the entire surface of each fillet.
6. Squeeze fresh lemon juice directly over the oiled fillets.
7. Sprinkle lemon pepper seasoning evenly across all fillets.
8. Dust with garlic powder for aromatic depth.
9. Season with salt, distributing it uniformly.
10. Place two lemon slices on top of each fillet.
11. Bake at 400°F for 12-15 minutes until the flesh flakes easily with a fork.
12. Check for doneness by inserting a fork – it should slide through without resistance.
13. Remove from oven and let rest for 2 minutes to redistribute juices.
14. Garnish with freshly chopped parsley before serving.
Just pulled from the oven, the trout boasts flaky, moist flesh with a perfectly crisp skin that crackles with each bite. The lemon pepper creates a bright, zesty crust that complements the fish’s natural richness. Serve it over quinoa with roasted asparagus, or flake it into tacos with cabbage slaw for a fresh twist.
Baked Trout Fillet with Mango Salsa
Let’s transform basic fish into a tropical masterpiece. Load up that trout with vibrant mango salsa for a dinner that screams vacation vibes. This combo delivers flaky perfection with every single bite.
Ingredients
– 4 trout fillets (6 oz each)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 large mango, diced
– 1/2 red onion, finely chopped
– 1 jalapeño, seeded and minced
– 1/4 cup fresh cilantro, chopped
– 2 tbsp lime juice
Instructions
1. Preheat your oven to 400°F.
2. Pat the trout fillets completely dry with paper towels.
3. Brush both sides of each fillet with olive oil.
4. Season the fillets evenly with salt and black pepper.
5. Place the seasoned fillets skin-side down on a parchment-lined baking sheet.
6. Bake the fillets at 400°F for 12-15 minutes until the flesh flakes easily with a fork.
7. While the fish bakes, combine diced mango, red onion, jalapeño, and cilantro in a medium bowl.
8. Squeeze fresh lime juice over the mango mixture and stir gently to combine.
9. Remove the baked trout from the oven when the internal temperature reaches 145°F.
10. Let the trout rest for 2 minutes before serving.
11. Top each warm trout fillet generously with the fresh mango salsa.
What makes this dish unforgettable is the contrast between the hot, buttery trout and the cool, zesty salsa. The mango’s sweetness balances the jalapeño’s subtle heat perfectly. Serve it over cilantro-lime rice or with crispy plantain chips for extra texture.
Baked Trout Fillet with Mushroom Sauce
Packed with flavor and ready in minutes, this baked trout with creamy mushroom sauce delivers restaurant-quality results right from your kitchen. Perfect for busy weeknights yet impressive enough for guests, it’s the seafood dish that will become your new go-to.
Ingredients
– 4 trout fillets (6 oz each)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 lb cremini mushrooms, sliced
– 3 cloves garlic, minced
– 1/2 cup heavy cream
– 1/4 cup chicken broth
– 2 tbsp fresh parsley, chopped
– 1 tbsp lemon juice
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the trout fillets completely dry with paper towels to ensure crispy skin.
3. Brush both sides of each fillet with olive oil and season evenly with salt and pepper.
4. Arrange the fillets skin-side down on the prepared baking sheet.
5. Bake for 12-15 minutes until the flesh flakes easily with a fork.
6. While the trout bakes, heat the remaining olive oil in a large skillet over medium-high heat.
7. Add the sliced mushrooms and cook for 8-10 minutes until deeply browned and tender.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
10. Reduce heat to medium and stir in the heavy cream.
11. Simmer the sauce for 3-4 minutes until slightly thickened.
12. Stir in the chopped parsley and lemon juice just before serving.
13. Spoon the warm mushroom sauce over the baked trout fillets.
Creamy mushroom sauce blankets the flaky, buttery trout for a texture contrast that’s pure perfection. The earthy mushrooms balance the delicate fish beautifully, making this dish elegant enough for date night yet simple enough for Tuesday dinner. Try serving it over creamy polenta or with roasted asparagus to soak up every drop of that luxurious sauce.
Baked Trout Fillet with Coconut Curry Sauce
Mouthwatering doesn’t even begin to describe this flavor explosion. Imagine flaky trout swimming in creamy coconut curry—this dish will have your taste buds doing backflips. Ready to level up your dinner game in under 30 minutes?
Ingredients
– 4 trout fillets (6 oz each)
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tbsp curry powder
– 1 can (13.5 oz) coconut milk
– 2 tbsp lime juice
– 1/4 cup chopped cilantro
– 1 minced garlic clove
– 1 tsp grated ginger
Instructions
1. Preheat your oven to 400°F.
2. Pat the trout fillets completely dry with paper towels.
3. Rub the olive oil evenly over both sides of each fillet.
4. Season both sides with salt and black pepper.
5. Place the fillets skin-side down on a parchment-lined baking sheet.
6. Bake for 12-15 minutes until the flesh flakes easily with a fork.
7. While the trout bakes, heat a saucepan over medium heat.
8. Toast the curry powder for 30 seconds until fragrant.
9. Add the minced garlic and grated ginger, cooking for 1 minute.
10. Pour in the coconut milk, whisking to combine.
11. Simmer the sauce for 8-10 minutes until slightly thickened.
12. Stir in the lime juice and chopped cilantro.
13. Remove the baked trout from the oven.
14. Spoon the coconut curry sauce over the trout fillets.
Light up your plate with this tropical masterpiece. The flaky fish melts against the creamy, aromatic sauce—serve it over jasmine rice to soak up every last drop of that golden curry goodness.
Baked Trout Fillet with Avocado Lime Dressing
Make your weeknight dinner game absolutely legendary with this flaky, flavorful baked trout. Master this restaurant-quality dish in under 30 minutes—your taste buds will thank you.
Ingredients
– 2 trout fillets (6 oz each)
– 1 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 avocado
– 2 tbsp lime juice
– 2 tbsp plain Greek yogurt
– 1 tbsp chopped cilantro
– 1/4 tsp salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the trout fillets completely dry with paper towels to ensure crispy skin.
3. Brush both sides of each fillet evenly with olive oil.
4. Combine smoked paprika, garlic powder, salt, and black pepper in a small bowl.
5. Sprinkle the spice mixture evenly over both sides of the trout fillets.
6. Place the seasoned fillets skin-side down on the prepared baking sheet.
7. Bake for 12-15 minutes until the fish flakes easily with a fork.
8. While the fish bakes, scoop the avocado flesh into a blender.
9. Add lime juice, Greek yogurt, cilantro, and salt to the blender.
10. Blend on high speed for 30 seconds until completely smooth and creamy.
11. Check the trout at 12 minutes—the flesh should be opaque and separate easily.
12. Remove the baked trout from the oven and let rest for 2 minutes.
13. Drizzle the avocado lime dressing generously over the hot trout fillets.
Serve this immediately while the contrast between hot, flaky fish and cool, creamy dressing is most dramatic. The trout’s delicate texture pairs beautifully with the zesty avocado sauce—try it over quinoa or with roasted asparagus for a complete meal that feels anything but basic.
Baked Trout Fillet with Spinach and Feta
Ditch the complicated fish recipes—this baked trout with spinach and feta delivers restaurant-quality flavor in under 30 minutes. Layer vibrant spinach with flaky trout and tangy feta for a meal that’s as nutritious as it is delicious. Impress dinner guests or treat yourself to a fuss-free, protein-packed dinner.
Ingredients
- 4 trout fillets (6 oz each)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 5 oz fresh spinach
- 1/2 cup crumbled feta cheese
- 1 lemon
Instructions
- Preheat your oven to 400°F.
- Pat the trout fillets completely dry with paper towels to ensure crispy skin.
- Brush a 9×13 inch baking dish with 1 tablespoon of olive oil.
- Arrange the fresh spinach evenly across the bottom of the baking dish.
- Place the trout fillets skin-side down directly on top of the spinach layer.
- Sprinkle the trout evenly with garlic powder, dried oregano, salt, and black pepper.
- Top each fillet generously with crumbled feta cheese.
- Bake for 15-18 minutes until the trout flakes easily with a fork and reaches 145°F internally.
- Slice the lemon into wedges and squeeze fresh juice over the baked trout immediately after removing from the oven.
Vibrant and satisfying, this dish features flaky trout that melts against the creamy feta and wilted spinach. The lemon brightens each bite, cutting through the richness perfectly. Serve it over quinoa or with roasted potatoes for a complete meal that feels gourmet without the effort.
Baked Trout Fillet with Sweet Chili Glaze
Elevate your weeknight dinner game with this sweet-spicy baked trout. Glazed to perfection in under 20 minutes, this dish delivers restaurant-quality flavor with minimal effort. Get ready for flaky fish with a sticky-sweet kick that’ll have everyone asking for seconds.
Ingredients
– 4 trout fillets (6 oz each)
– 1/2 cup sweet chili sauce
– 2 tbsp soy sauce
– 1 tbsp olive oil
– 1 tsp grated ginger
– 2 cloves minced garlic
– 1/4 tsp black pepper
– 1/4 tsp salt
– 1 tbsp chopped fresh cilantro
– 1 tsp sesame seeds
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the trout fillets completely dry with paper towels to ensure crispy skin.
3. Brush both sides of each fillet with olive oil and season with salt and black pepper.
4. Arrange the fillets skin-side down on the prepared baking sheet, spaced 1 inch apart.
5. Whisk together sweet chili sauce, soy sauce, grated ginger, and minced garlic in a small bowl.
6. Spoon half of the glaze evenly over the trout fillets, reserving the remaining glaze.
7. Bake for 8 minutes at 400°F until the edges begin to bubble.
8. Remove from oven and brush with the remaining glaze, making sure to coat evenly.
9. Return to oven and bake for another 4-6 minutes until the fish flakes easily with a fork.
10. Check for doneness by inserting a fork at the thickest part – it should separate into clean flakes.
11. Sprinkle with chopped cilantro and sesame seeds immediately after removing from oven.
12. Let rest for 2 minutes before serving to allow juices to redistribute.
The glaze caramelizes into a sticky-sweet crust that contrasts beautifully with the moist, flaky trout. Serve over jasmine rice to soak up the extra sauce, or pair with crisp roasted vegetables for a complete meal that balances sweet heat with savory depth.
