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 9 x 13-inch baking dish, whisk together the olive oil, lemon zest, half the lemon juice, cumin, paprika, urfa biber (if using), garlic, green onions, parsley, salt, and pepper.
- Add the trout fillets to the dish and turn to coat them with the marinade. Arrange the trout skin side down in a single layer and let it sit while the oven heats.
- Bake for 10 to 12 minutes or until the fish is opaque and flakes easily. The internal temperature should be around 140°F when removed from the oven.
- Drizzle with the remaining lemon juice and garnish with parsley. Serve immediately!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure the trout is patted dry to enhance browning and flavor.
Adjust seasoning according to personal preference, especially with the optional spices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 0g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 43g
- Cholesterol: 80mg