A delightful and healthy dinner option that’s quick to prepare, featuring the combination of zesty lime and spicy chili enhancing the delicate flavor of the trout.
Ingredients
Scale:
1/4 cup fresh lime juice (about 2-3 limes)
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
4 fillets of fresh trout (about 6 ounces each)
Fresh cilantro, for garnish
Lime wedges, for serving
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, whisk together the lime juice, olive oil, chili powder, garlic powder, cumin, salt, and black pepper until well combined.
Place the trout fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the fish, ensuring each fillet is well coated. Let it marinate in the refrigerator for at least 15-30 minutes.
Line a baking sheet with parchment paper or aluminum foil. Place the marinated trout fillets on the prepared baking sheet, skin-side down.
Bake in the preheated oven for 12-15 minutes, or until the trout flakes easily with a fork and is opaque throughout.
Once cooked, remove the trout from the oven and let it rest for a minute. Garnish with fresh cilantro and serve with lime wedges.
