Oven-baked marinated trout with a soy dressing

Enjoy a flavorful and healthy meal with this oven-baked marinated trout, perfectly enhanced by a savory soy dressing. The marinade infuses the fish with rich, umami notes, while baking ensures a tender, flaky texture. Ideal for a quick weeknight dinner or a special occasion, this dish pairs wonderfully with steamed vegetables or a fresh salad.

Ingredients: (For two servings)

• 2 trouts
• 250 ml wine vinegar
• 250 ml water
• 1 lemon
• a small piece of fresh ginger
• 3 tablespoons soy sauce
• 1 red onion
• 3 tablespoons moist brown sugar
• 3 tablespoons brown sugar
• a few sprigs of parsley
• a few sprigs of lemon balm leaves
• 1 tablespoon dried cranberries and 1 tablespoon raisins
• olive oil
• salt + pepper

Preparation:

Rinse the fish thoroughly and make shallow cuts along its body.

In a pot, prepare the marinade by combining the vinegar, water, peeled and sliced red onion, moist brown sugar, three-quarters of the lemon sliced, parsley, lemon balm leaves, dried cranberries, and raisins. Stir well and bring the mixture to a boil. Let it simmer briefly (just one quick boil), then remove from heat. Transfer the marinade to a large bowl and allow it to cool completely.

While the marinade cools, prepare the soy dressing. In a small pot, combine the 3 tablespoons of soy sauce, 3 tablespoons of water, and the juice from the remaining quarter of the lemon. Add the brown sugar and freshly grated ginger. Heat the mixture until it just reaches a boil, then remove from the heat. Transfer to a bowl and let it cool completely.

Meanwhile, once the marinade has cooled, add the fish to the bowl with the marinade. Cover with plastic wrap and refrigerate for 30 minutes.

Meanwhile, preheat the oven to 220°C (430°F). After the 30 minutes have passed, remove the fish from the marinade and gently clean off any leftover vegetables or leaves with your hands. Place the trout on a baking tray lined with parchment paper. Season both sides generously with coarse salt and pepper. Bake in the preheated oven for about 35–40 minutes, or until the skin is beautifully browned and crispy.

Serve the trout drizzled with the soy dressing. Adding a squeeze of lemon juice on top is optional—in my opinion, they’re perfect just with the soy dressing. We enjoyed them alongside some honey-glazed roasted carrots, which were absolutely delicious.

If you try the recipe, let me know how you liked it! 😊

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