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