Chili Lime Baked Trout (Printable)

Juicy baked trout with a zesty chili-lime marinade, ready in 30 minutes for a light, flavorful dinner.

# What You'll Need:

→ Fish

01 - 4 whole trout (about 12–14 oz each), cleaned and gutted

→ Marinade

02 - 2 tablespoons olive oil
03 - Zest and juice of 2 limes
04 - 2 cloves garlic, minced
05 - 1 fresh red chili, finely chopped (seeds removed for less heat)
06 - 1 teaspoon ground cumin
07 - 1 teaspoon paprika
08 - 1 teaspoon honey or agave syrup
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper

→ Garnish

11 - Fresh cilantro leaves, chopped
12 - Lime wedges, for serving

# Directions:

01 - Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper or lightly grease it with oil.
02 - In a small bowl, combine the olive oil, lime zest and juice, minced garlic, chopped chili, ground cumin, paprika, honey (or agave syrup), salt, and black pepper. Stir until well blended.
03 - Rinse each trout under cold water and pat thoroughly dry with paper towels. Using a sharp knife, score each side of the fish with three diagonal cuts about 1/4 inch deep.
04 - Rub the marinade generously over and inside each trout, making sure the mixture penetrates the scored cuts and the cavity.
05 - Arrange the marinated trout on the prepared baking tray. Bake for 18–20 minutes, until the flesh is completely opaque and flakes easily when tested with a fork.
06 - Transfer the baked trout to individual serving plates. Scatter chopped fresh cilantro over the top and serve with additional lime wedges on the side.

# Expert Tips:

01 -
  • The marinade takes about two minutes to whisk together and transforms plain trout into something that tastes like you ordered it at a coastal restaurant.
  • Its naturally gluten free, dairy free, and low carb, so you can serve it to almost anyone without a second thought.
02 -
  • Dry your trout thoroughly before scoring it, because wet skin will steam instead of crisping and you will lose that golden finish.
  • If you prefer a milder dish, swap the fresh chili for a pinch of sweet paprika and the heat disappears without sacrificing flavor.
03 -
  • Let the marinated trout sit for ten minutes at room temperature before baking so the flesh cooks more evenly from edge to center.
  • The slashes you cut into the skin are not just decorative: they are the secret to getting flavor deep into the thickest part of the fish.

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