Fresh lime juice complements the sweet taste of trout. Steamed asparagus and jasmine rice make good sides.
2 tablespoons fresh lime juice
1 tablespoon fish sauce
2 teaspoons dark sesame oil
1/2 teaspoon crushed red pepper
4 (6-ounce) trout fillets
1/4 cup coarsely chopped fresh cilantro
Lime slices (optional)
Cilantro sprigs (optional)
How to Make It
Preheat oven to 450°.
Combine first 4 ingredients in a small bowl; stir well.
Arrange trout on a jelly-roll pan coated with cooking spray. Brush half of juice mixture inside of fish. Bake at 450° for 5 minutes. Brush remaining juice mixture over fish. Bake an additional 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with chopped cilantro; garnish with lime slices and cilantro sprigs, if desired.
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Completely agree with Thomas' review, I was a bit hesitate, but it really did enhance the flavors of the trout. Our fish market offers deboned whole trout, so this was a SUPER easy & tasty dish to make. After brushing the sauce on the outside of the trout, sauteed some string beans (perfect timing).