Ingredients
Scale
4 fresh trout fillets (about 6 oz each), 1 lemon, zested and juiced
1/2 cup chopped fresh parsley
1/4 cup pitted olives (green or mixed), roughly chopped
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon sea salt
1/2 teaspoon black pepper
Instructions
Preheat oven to 400°F (200°C). Pat trout fillets dry and season with salt, pepper, and minced garlic.
Drizzle olive oil over fillets and top with lemon zest, lemon juice, chopped parsley, and olives.
Bake for 12-15 minutes until fish is flaky and golden. Let rest 5 minutes before serving.
Notes
Use wild-caught trout for best flavor
For extra moisture, add 1/2 cup cherry tomatoes beneath the herbs
Storage: Refrigerate leftovers in an airtight container for up to 3 days
- Prep Time: 15
- Cook Time: 18
- Category: Mediterranean Basics
- Method: Baking
- Cuisine: Mediterranean
- Diet: Seafood
Nutrition
- Serving Size: 1 trout fillet
- Calories: 210
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 70mg