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Chili Lime Baked Trout

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Bright lime, warm chili, and tender trout come together in this easy baked dish that is fresh, zesty, and full of flavor.

Ingredients

Scale
  • 4 trout fillets (about 5–6 oz each), skin-on or skinless
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 teaspoon lime zest
  • 1–1.5 teaspoons chili powder (adjust to taste)
  • 1/2 teaspoon ground cumin
  • 1 small garlic clove, minced (or 1/2 teaspoon garlic powder)
  • 1 teaspoon honey or maple syrup
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • Lime wedges and chopped cilantro or green onion for serving

Instructions

  1. Heat the oven to 400°F (200°C). Line a sheet pan with parchment or lightly oil it.
  2. Pat trout fillets dry with paper towels. Place them skin-side down on the pan.
  3. In a small bowl, whisk olive oil, lime juice, lime zest, chili powder, cumin, garlic, honey, salt, and pepper.
  4. Spoon or brush the chili-lime mixture over the trout, coating the tops evenly. Let sit 10 minutes while the oven finishes heating.
  5. If you want extra heat, sprinkle a pinch of red pepper flakes on top. Add lime slices around the fish.
  6. Bake for 10–12 minutes, until the fish flakes easily with a fork and the thickest part reaches 140–145°F (60–63°C). For light char, broil 1 minute at the end.
  7. Rest for 2–3 minutes. Finish with fresh lime juice and chopped cilantro or green onion. Serve warm.

Notes

Don’t overbake; thin fillets can be done in 8–10 minutes. Use a thermometer for perfect results.

Nutrition

Find it online: https://recipesunfolded.com/chili-lime-baked-trout/

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