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Per serving
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- 1
Heat the oven
Preheat the oven to 400°F. Pat the trout fillets dry with paper towels so the marinade grabs on instead of sliding off.
- 2
Mix the marinade
In a 9x13-inch baking dish, whisk together the olive oil, the zest of the whole lemon and the juice of half of it (save the other half), cumin, paprika, red pepper flakes, 2 minced garlic cloves, 2 finely chopped green onions, chopped parsley, and a big pinch of salt and pepper — about 1/2 to 3/4 teaspoon each.
- 3
Coat the fish
Add the trout fillets to the dish and turn them to coat both sides in the marinade. Arrange them skin-side down in a single layer and let them sit a few minutes while the oven finishes heating.
- 4
Bake
Bake for 10 to 12 minutes, until the fish turns opaque and flakes easily with a fork. Pull it at about 140°F at the thickest part — carryover heat will bring it up to a safe 145°F as it rests. Don't wander off near the 10-minute mark; trout goes from perfect to dry fast.
- 5
Finish
Squeeze the reserved lemon juice over the fish and scatter on a little more parsley. Serve right away.
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Mediterranean Baked Trout with Lemon and Herbs
Created by: CleanPlateClub
Ingredients
- 1 1/2 lb rainbow trout fillet
- 1/4 cup extra virgin olive oil
- 1 lemon
- 1 tsp ground cumin
- 1/2 tsp sweet paprika
- 1/2 tsp red pepper flakes
- 2 garlic
- 2 green onions
- 1/4 cup parsley
- salt
- black pepper
Instructions
- Heat the ovenPreheat the oven to 400°F. Pat the trout fillets dry with paper towels so the marinade grabs on instead of sliding off.
- Mix the marinadeIn a 9x13-inch baking dish, whisk together the olive oil, the zest of the whole lemon and the juice of half of it (save the other half), cumin, paprika, red pepper flakes, 2 minced garlic cloves, 2 finely chopped green onions, chopped parsley, and a big pinch of salt and pepper — about 1/2 to 3/4 teaspoon each.
- Coat the fishAdd the trout fillets to the dish and turn them to coat both sides in the marinade. Arrange them skin-side down in a single layer and let them sit a few minutes while the oven finishes heating.
- BakeBake for 10 to 12 minutes, until the fish turns opaque and flakes easily with a fork. Pull it at about 140°F at the thickest part — carryover heat will bring it up to a safe 145°F as it rests. Don't wander off near the 10-minute mark; trout goes from perfect to dry fast.
- FinishSqueeze the reserved lemon juice over the fish and scatter on a little more parsley. Serve right away.