Baked Trout with Lemon, Honey Mustard, and Sesame Seeds Recipe

Introduction

This baked trout recipe combines the bright flavors of lemon and a savory honey mustard soy sauce glaze for an easy, delicious meal. Perfectly flaky and infused with Asian-inspired seasonings, it’s a fresh way to enjoy trout fillets any night of the week.

Ingredients

• 2 ½ pound whole trout (cut into fillets)
• ½ cup Dijon mustard
• ½ cup honey
• 2 tablespoon soy sauce (gluten free if needed or coconut aminos)
• ½ cup sesame oil or other natural flavor oil
• Salt and black pepper to taste
• 2 tablespoon sesame seeds
• Fresh parsley (chopped)
• ½ medium fresh lemon (sliced)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a small bowl or jar, combine the Dijon mustard, honey, soy sauce, and sesame oil to make the honey mustard marinade sauce. Set aside.
3. Step 3: Season the trout fillets generously with salt and black pepper on both sides.
4. Step 4: Lightly grease foil packets with olive oil. Place the trout fillets inside the packets, skin side down. Pour the honey mustard mixture evenly over the fillets, reserving some sauce for brushing before serving.
5. Step 5: Seal the foil packets securely to keep moisture in. Arrange the packets on a baking sheet.
6. Step 6: Bake in the preheated oven for 10 to 15 minutes. Check after 10 minutes; the fish is done when it flakes easily with a fork.
7. Step 7: Remove the foil packets from the oven. Pour any remaining sauce over the cooked trout, then sprinkle with sesame seeds and garnish with fresh parsley.
8. Step 8: Serve immediately with fresh lemon slices and your favorite vegetables for a complete meal.

Tips & Variations

• Use coconut aminos instead of soy sauce for a gluten-free and soy-free alternative.
• Try adding fresh ginger or garlic to the marinade for extra flavor.
• For a crispier skin, open the foil packets in the last few minutes of baking and broil briefly.
• Serve with steamed rice or quinoa to soak up the delicious sauce.

Storage

Store leftover baked trout in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in the oven or microwave until heated through, being careful not to overcook. The fish is best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen trout fillets for this recipe?

Yes, you can use frozen trout fillets, but make sure to thaw them completely and pat dry before seasoning to ensure even cooking and better flavor absorption.

What can I serve with baked trout?

Baked trout pairs well with steamed or roasted vegetables, rice, quinoa, or a fresh green salad. Lemon slices on the side enhance the fish’s natural flavors.

Baked Trout with Lemon, Honey Mustard, and Sesame Seeds Recipe

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★★★★★

4.9 from 242 reviews

This Baked Trout recipe features delicate fillets coated in a flavorful honey mustard marinade infused with soy sauce and sesame oil, then baked to tender perfection in foil packets. Enhanced with sesame seeds, fresh parsley, and lemon slices, this dish is a delightful fusion of sweet, savory, and citrusy notes that’s quick and easy to prepare for a healthy meal.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 10-15 minutes
• Total Time: 20-25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American with Asian influence

Ingredients

Scale 1x2x3x

For the Trout and Marinade

• 2 ½ pounds whole trout, cut into fillets
• ½ cup Dijon mustard
• ½ cup honey
• 2 tablespoons soy sauce (gluten free if needed or coconut aminos)
• ½ cup sesame oil or other natural flavor oil
• Salt and black pepper to taste

For Garnish and Serving

• 2 tablespoons sesame seeds
• Fresh parsley, chopped
• ½ medium fresh lemon, sliced

For Foil Packet Preparation

• Olive oil for greasing foil packets

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the ideal temperature for baking the trout evenly.
2. Prepare Marinade: In a small bowl or jar, combine the Dijon mustard, honey, soy sauce, and sesame oil. Stir or shake well to blend into a smooth honey mustard marinade sauce. Set aside.
3. Season Trout: Generously season the trout fillets on both sides with salt and black pepper to enhance their natural flavors.
4. Make Foil Packets: Lightly grease sheets of aluminum foil with olive oil to prevent sticking. Place the seasoned trout fillets skin-side down onto the foil. Pour the majority of the honey mustard marinade over the fillets, reserving some for brushing just before serving.
5. Seal and Arrange: Carefully fold and seal the foil packets securely to trap steam during baking. Arrange the sealed packets on a baking sheet for easy handling.
6. Bake the Trout: Place the baking sheet with foil packets in the preheated oven. Bake for 10 to 15 minutes, checking at 10 minutes—the fish should flake easily with a fork when done.
7. Finishing Touches: Remove the foil packets from the oven and carefully open them. Pour any remaining marinade sauce over the cooked trout. Sprinkle the fillets with sesame seeds and garnish with freshly chopped parsley or cilantro.
8. Serve: Serve the baked trout hot alongside fresh lemon slices and your favorite vegetables for a complete, healthy meal.

Notes

• Use gluten-free soy sauce or coconut aminos if you have gluten intolerance.
• Sesame oil gives a distinctive nutty flavor, but you can substitute with another neutral oil if preferred.
• Do not overcook the trout to keep it moist and tender; check doneness at 10 minutes.
• Foil packets help retain moisture and infuse flavors, making cleanup easier.
• This recipe can be doubled or halved depending on the serving needs.

Keywords: baked trout, honey mustard trout, healthy fish recipe, lemon soy trout, sesame oil fish, easy baked fish