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Citrus-Herb Baked Trout

This baked trout recipe infuses fresh fish with a bright, zesty citrus and herb marinade before roasting to flaky perfection. The process involves marinating the fish briefly, then baking until the flesh is opaque and easily flakes apart, with a golden, slightly crisp skin. The final dish is vibrant, aromatic, and perfect for spring or summer evenings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: European
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces fresh trout whole or filleted
  • 2 tablespoons lemon juice freshly squeezed
  • 3 cloves garlic minced
  • 2 teaspoons fresh thyme chopped
  • 2 tablespoons olive oil extra virgin preferred
  • to taste salt
  • to taste pepper
  • 1 handful fresh parsley chopped

Equipment

  • Oven
  • Baking dish
  • Sharp knife
  • Mixing bowl
  • Parchment paper or silicone baking mat

Method
 

  1. Preheat your oven to 200°C (390°F) and line your baking dish with parchment paper or a silicone mat to prevent sticking.
  2. In a small mixing bowl, whisk together lemon juice, minced garlic, chopped thyme, olive oil, salt, and pepper until well combined. The marinade should be fragrant and slightly emulsified.
  3. Rinse the trout under cold water and pat dry with paper towels. If using whole fish, make 2-3 shallow slashes on each side to help the marinade penetrate.
  4. Place the trout in the baking dish and spoon or brush the citrus-herb marinade generously over all sides, making sure to coat the flesh thoroughly. Let it marinate at room temperature for about 15 minutes, allowing the flavors to infuse.
  5. Arrange the trout skin-side down if whole, or flesh-side up if filleted, and spoon any remaining marinade over the top for extra flavor.
  6. Bake the fish in the oven for 12-15 minutes. Keep an eye out for a golden hue and flaky flesh that easily separates with a fork. The skin may turn slightly crisp and blistered.
  7. Once cooked, remove the trout from the oven and let it rest for 3-5 minutes. This helps the juices settle and keeps the flesh moist.
  8. Squeeze fresh lemon over the fish and sprinkle with chopped parsley for a bright, vibrant finish. Serve immediately with extra lemon wedges on the side.

Notes

For an extra crispy skin, pat the fish dry thoroughly before marinating, and consider broiling for 1-2 minutes at the end if needed. Always check for doneness with a fork or thermometer to ensure perfect flaky texture.