Baked Trout with Lemon, Garlic, and Fresh Herbs

Method5 steps · about 20 min

1. 1

   Step 1: Preheat the oven to 400°F. Pat the trout dry without rinsing it. Wash the lemon (1), green onions (2) and parsley; discard the wash water. Zest the lemon, then halve and juice it, keeping the juice from each half separate. Peel and mince the two garlic cloves, trim and finely chop both parts of the two green onions, and chop the parsley. Measure ¼ cup parsley for the marinade and keep the extra garnish separate.

   Uses 1½ lb rainbow trout fillets, skin on · 1 lemon, zested and juiced, divided · 2 garlic cloves, minced · 2 green onions, trimmed and finely chopped · ¼ cup chopped fresh parsley leaves · Fresh parsley, as needed for garnish · Water, as needed to wash lemon, green onions and parsley; discarded

2. 2

   Step 2: In a 9-by-13-inch baking dish, whisk the ¼ cup olive oil with all the lemon zest, the juice from one lemon half, the prepared garlic, green onions and measured parsley. Add the 1 tsp cumin, ½ tsp sweet paprika, optional ½ tsp Urfa Biber, and generous pinches of salt (½–¾ tsp) and black pepper (½–¾ tsp), about ½–¾ tsp each. Keep the other half of the lemon juice and extra parsley for serving.

   Uses ¼ cup extra virgin olive oil · All zest and the juice from one lemon half prepared in step 1 · All two minced garlic cloves, two chopped green onions and the measured ¼ cup parsley from step 1 · 1 tsp ground cumin · ½ tsp sweet paprika · ½ tsp Urfa Biber, optional · ½–¾ tsp kosher salt · ½–¾ tsp black pepper

3. 3

   Step 3: Turn the trout in the marinade to coat both sides, then arrange it skin-side down in one layer. Keep the dish aside briefly while the oven finishes heating, then bake promptly.

   Uses All the dry trout fillets from step 1 · All the marinade mixed in step 2

4. 4

   Step 4: Bake at 400°F for 10–12 minutes, checking from 10 minutes. Continue as needed until the thickest part of the fish reaches 145°F and the flesh is opaque and flakes easily.

   Bake trout; check at 10 minutes · 10 minUses All the trout and marinade from step 3

5. 5

   Step 5: As soon as the trout is fully cooked, add the reserved juice from the second lemon half and sprinkle with the extra parsley. Serve immediately, dividing into four to six portions.

   Uses All the baked trout and its pan sauce from step 4 · The juice from the remaining lemon half and extra prepared parsley from step 1