Serves 6
192 cal · 33 min
Baked Trout with Tomato and Cilantro
Recipe GLPR50e87e6449fa68
Fresh trout fillets baked in a light, citrus-forward sauce made with lime juice, fresh tomatoes, red peppers, and aromatic cilantro. This simple and healthy preparation brings out the delicate flavor of the fish while keeping it moist and tender. Perfect for a light dinner.
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Ingredients
2 pounds trout fillets, cut into 6 pieces
3 tablespoons fresh lime juice
1 medium tomato, chopped
1/2 medium red onion, chopped
3 tablespoons fresh cilantro, chopped
1/2 teaspoon olive oil
1/2 cup fresh red bell pepper, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions
Preheat your oven to 350°F (175°C).
Pat the trout fillets dry with paper towels and arrange them in a single layer in a baking dish.
In a small bowl, combine the lime juice, chopped tomato, red onion, cilantro, red bell pepper, olive oil, salt, and black pepper. Stir until well mixed.
Pour the sauce mixture evenly over the trout fillets.
Bake for 15 to 20 minutes, until the fish is opaque and flakes easily when tested with a fork (internal temperature should reach 145°F for safety).
Remove from oven and serve hot with the pan juices spooned over each portion.
