This Trout recipe is great because it is baked with a little bit of butter and it cooks in its own oil, making it a healthier option than pan frying it. I served this with potato salad and steamed broccoli. Potato salad is not one of the healthiest options, but they taste sooo good!! Of course you can skip the potatoes and have it with just the broccoli! It was just steamed, and then I poured some oyster sauce on the hot broccoli, and that tasted yummy!
1 500-600 grams Trout fillet
1 Tbsp Creole Seasoning
1 Tsp English Mustard
½ Tsp Black pepper
1 Tbsp Fresh Coriander minced
1 Tbsp White wine vinegar
1 Tbsp Worcester Sauce ( I have added a link for making it at home, but I always buy it from the store)
1 Tbsp Lemon juice
2 Tbsp Butter
Wash the fish and set aside, do not chop into pieces. I have used the whole fillet and baked it.
Melt the butter and mix with the rest of the ingredients to make a marinade.
Pour over the fish and marinate the fillet. Cover and refrigerate for at least an hour. (I marinated in the same dish I baked it in)
Pre-heat the oven to 200° C, or 400 F.
Bake for 30 minutes, or until the fish flakes with a fork. In between the cooking, I took it out a couple of times and basted with the sauce from the baking dish.
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