Author: Lisa Bryan
This super simple chili lime baked trout recipe ups the ante of your typical baked fish dinner. It’s flavorful and zesty, with a hint of sweet honey. Plus, it comes out of the oven incredibly fast and as tender as can be.
Ingredients
- 1 ¼ pound Rainbow Trout
- 1 lime zested + 1 teaspoon of juice
- 1 tablespoon honey
- 1 teaspoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- Optional: additional lime wedges for squeezing on top and freshly chopped parsley
Directions
- Make the chili lime mix. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. In a small bowl, stir together the lime zest, lime juice, honey, oil, chili powder, and salt.
- Bake the trout. Brush the spice mix on top of the trout. Bake for 16 to 18 minutes, or until the trout flakes easily with a fork.
- Garnish. If you’d like, add a sprinkle of parsley and additional lime slices for garnish before serving