Chili Lime Baked Trout
Ingredients
- 4 trout fillets (about 6 oz each)
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- Zest of 1 lime
- Juice of 2 limes (about 3 tablespoons)
- Fresh cilantro for serving
- Lime wedges for serving
- Thinly sliced red onion (optional)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with foil and drizzle lightly with olive oil.
- Pat the trout fillets completely dry with paper towels on both sides.
- In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, salt, black pepper, and cayenne. Stir in the olive oil, lime zest, and lime juice until a loose paste forms.
- Place fillets skin-side down on the prepared baking sheet. Spoon the chili lime paste evenly over each fillet and spread to the edges.
- Bake for 15 to 20 minutes until the flesh is opaque and flakes easily with a fork. Thinner fillets will be done closer to 15 minutes.
- Remove from the oven and rest for 1 to 2 minutes. Top with fresh cilantro and serve with lime wedges.
Notes
Pat your trout fillets completely dry before adding the spice paste — any surface moisture will prevent the seasoning from sticking and cause the fish to steam rather than roast in the oven.