Name: Baked Trout Recipe With Lemon and Soy Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 1/2 pounds whole trout, cut into fillets; 1/2 cup Dijon mustard; 1/2 cup honey; 2 tablespoons soy sauce, gluten-free if needed, or coconut aminos; 1/2 cup sesame oil or other naturally flavored oil; Salt and black pepper, to taste; 2 tablespoons sesame seeds; Fresh parsley, chopped; 1/2 medium fresh lemon, sliced

Description

This Baked Trout Recipe with lemon and soy sauce couldn’t be simpler. Whole trout fillets are baked in foil with a flavorful honey mustard glaze made with Dijon mustard, honey, soy sauce, and sesame oil. The fish comes out tender, succulent, and full of flavor, with dinner ready in about 25 minutes.

Ingredients

2 1/2 pounds whole trout, cut into fillets
1/2 cup Dijon mustard
1/2 cup honey
2 tablespoons soy sauce, gluten-free if needed, or coconut aminos
1/2 cup sesame oil or other naturally flavored oil
Salt and black pepper, to taste
2 tablespoons sesame seeds
Fresh parsley, chopped
1/2 medium fresh lemon, sliced

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 400°F (200°C).
Make the honey mustard marinade by combining the Dijon mustard, honey, soy sauce, and sesame oil in a small bowl or jar. Set aside.
Season the trout fillets generously with salt and black pepper.
Grease foil packets with olive oil and place the seasoned trout fillets inside, skin-side down. Pour the honey mustard mixture over the trout, reserving some sauce to brush on before serving.
Seal the foil packets securely and arrange them on a baking sheet. Place them in the preheated oven.
Bake for approximately 10-15 minutes. Check one fillet after 10 minutes; the flesh should easily flake with a fork when done.
Remove the trout from the oven. Pour any remaining sauce over the cooked fish, sprinkle with sesame seeds, and garnish with chopped parsley or cilantro.
Serve the baked trout with plenty of fresh lemon slices and your favorite vegetables.

Notes

Store leftover trout in an airtight container in the refrigerator for up to 3 days.
To reheat without drying out the fish, preheat the oven to 275°F-300°F, place the trout on a baking sheet, and warm for approximately 15 minutes.
To freeze, place completely cooled trout in a covered airtight container or heavy-duty freezer bag. Consume within 3-4 months.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course, Sauce
Method: Bake
Cuisine: American, Asian, European, International