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A savory and flavorful baked trout dish; flavored with lots of spices, onions, and mushrooms.
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Striped Savory Trout

A savory and flavorful baked trout dish; flavored with lots of spices, onions, and mushrooms.

Ingredients

  • 1 tsp ground cumin
  • 1/2 tsp garlic salt
  • 1/4 tsp onion salt
  • 1 tbsp minced garlic
  • 1 tsp ground yellow curry
  • 1 tsp paprika
  • 1/2 cup yellow onion* (diced in LARGE pieces)
  • 2 fillets trout** (or salmon)
  • 1/2 cup portobello mushroom (cubed)

Instructions

  • Preset your oven to 425.
  • Lay your fish on a pan (I put it on a pan on aluminum foil to prevent the bottom of the fish from sticking).
  • Spread the minced garlic evenly over the fillet.
  • Sprinkle the dry ingredients over the fish evenly.
  • If you are including the mushrooms, lay them in a line over the trout.
  • Lay the onions in a line over the mushrooms or directly on the trout if you are excluding the mushrooms.
  • Bake for 9-12 minutes.
  • This will depend on the thickness of your fish- the general rule for fish is that you cook it for 10 minutes for every inch of thickness. Check the internal temperature with a food thermometer.

Notes

*this keeps moisture in the onions since they will be sitting on the top of the fish and will dry quickly in the oven
**the sizes aren’t essential, just make sure you cook the fish to 145 degrees internally and you are good to go