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baked trout fillets with asian marinade.

Baked Trout Recipe

Julia | The Yummy Bowl
Preparing this baked trout with sauce couldn't be simpler. The fish, enveloped in a zesty blend of honey mustard, soy, and sesame sauce, emerges tender, succulent, and bursting with flavor. With our simple trout recipe, dinner will be ready in approximately 20 minutes. Hard to top that!
5 from 7 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, Sauce
Cuisine American, Asian, European, international
Servings 7 servings
Calories 478 kcal

INGREDIENTS
  

  • 2 ½ pound whole trout, cut into fillets

Honey Glaze

  • ½ cup Dijon mustard
  • ½ cup honey
  • 2 tablespoon soy sauce, gluten free if needed or coconut aminos
  • ½ cup sesame oil or other natural flavor oil

For the Trout

  • salt and black pepper to taste
  • 2 tablespoon sesame seeds
  • fresh parsley, chopped
  • ½ medium fresh lemon, sliced

INSTRUCTIONS
 

  • Prep. Preheat your oven to 400°F (200°C).
  • Make The Honey Mustard Marinade Sauce. Combine Dijon mustard, honey, soy sauce, and sesame oil in a small bowl or jar. Set aside.
  • Season the fish. Season the trout fillets generously with salt and black pepper.
  • Make a foil packet. Grease foil packets with olive oil and place the seasoned trout fillets inside (fish skin side down). Pour the honey mustard mixture over the trout fillets, leave some to brush more sauce before serving.
  • Seal the foil packets securely. Arrange the foil packets on a baking sheet and place them in the preheated oven.
  • Cook. Bake for approximately 10 to 15 minutes. Check one fillet after 10 minutes; the flesh should easily flake with a fork.
  • Once done, remove the fish in foil packets from the oven. Pour any remaining sauce over the cooked trout, sprinkle them with mixed sesame seeds, and garnish with parsley or cilantro.
  • Serve the baked trout with lots of fresh lemon slices and your preferred choice of vegetables.

VIDEO

NOTES

  • To Store. Should you have any leftover trout, store it in an airtight container in the refrigerator for up to 3 days.
  • To Reheat. For reheating without drying it out, preheat your oven to 275°F to 300°F, place the trout on a baking sheet, and warm it for approximately 15 minutes.
  • To Freeze. You can also freeze cooked trout. Place completely cooled trout in a covered airtight container or heavy-duty freezer bag. It should be consumed up to 3-4 months.

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NUTRITION

Calories: 478kcalCarbohydrates: 22gProtein: 35gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 10gMonounsaturated Fat: 12gTrans Fat: 0.003gCholesterol: 94mgSodium: 568mgPotassium: 646mgFiber: 1gSugar: 20gVitamin A: 105IUVitamin C: 1mgCalcium: 106mgIron: 3mg
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