Seafood

Rainbow Trout with Maple Glaze

Name: Rainbow Trout with Maple Glaze
Yield: 2-4 servings
Ingredients: Trout fillets 2 (12 oz) fillets 2 (16 oz) fillets; Olive oil As needed for coating As needed for coating; Lemon zest As needed for garnish As needed for garnish; Cracked black pepper To taste To taste; Fresh flat-leaf parsley, chopped As needed for garnish As needed for garnish; 2 garlic cloves, crushed; 1 cup brown sugar; 1 cup maple syrup; 3 tbsp Dijon mustard; 2 tbsp soy sauce

Flaky trout fillets glazed with a sweet and tangy maple syrup marinade.

30 minutes (plus 30 minutes marinating)2-4 servings

fish maple trout

Batch size

Ingredients

Marinade (enough for 3 lbs of fillets)

0 of 5 gathered

Ingredients

0 of 5 gathered

	Ingredient	2 Servings (12 oz fillets)	4 Servings (16 oz fillets)
Trout fillets	Trout fillets	2 (12 oz) fillets	2 (16 oz) fillets
Olive oil	Olive oil	As needed for coating	As needed for coating
Lemon zest	Lemon zest	As needed for garnish	As needed for garnish
Cracked black pepper	Cracked black pepper	To taste	To taste
Fresh flat-leaf parsley, chopped	Fresh flat-leaf parsley, chopped	As needed for garnish	As needed for garnish

Instructions

Combine all marinade ingredients and set aside.
Coat a foil-lined baking sheet with olive oil.
Marinate the trout fillets in the refrigerator for 30 minutes.
Remove the fillets from the refrigerator 30 minutes before cooking.
Preheat the oven to 400°F (200°C).
For 12 oz fillets, bake for 8 minutes for medium or 10 minutes for medium-well.
For 16 oz fillets, bake for 10 minutes for medium or 12 minutes for medium-well.
Check for doneness with a fork.
Plate the trout and garnish with lemon zest and chopped parsley.

Notes

Adjust baking time as needed based on the thickness of the fillets.
Brush the fillets with the remaining marinade during the last few minutes of baking for extra glaze.