Chili Lime Baked Trout (Printable Version)

Whole trout baked with a tangy chili-lime marinade for a bright, flavorful and effortless weeknight dinner.

# What You'll Need:

→ Fish

01 - 4 whole trout (about 12–14 oz each), cleaned and gutted

→ Marinade

02 - 2 tablespoons olive oil
03 - Zest and juice of 2 limes
04 - 2 cloves garlic, minced
05 - 1 fresh red chili, finely chopped (seeds removed for less heat)
06 - 1 teaspoon ground cumin
07 - 1 teaspoon paprika
08 - 1 teaspoon honey or agave syrup
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper

→ Garnish

11 - Fresh cilantro leaves, chopped
12 - Lime wedges, for serving

# Directions:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper or lightly coat with oil.
02 - In a small bowl, combine the olive oil, lime zest, lime juice, minced garlic, chopped chili, ground cumin, paprika, honey, salt, and black pepper. Stir until well blended.
03 - Rinse the trout under cold water and pat thoroughly dry with paper towels. Using a sharp knife, score each side of the fish with three diagonal cuts about 1/4 inch deep.
04 - Rub the marinade generously over and inside each trout, making sure the mixture works into the scored cuts and the cavity.
05 - Arrange the marinated trout on the prepared baking tray. Bake for 18–20 minutes until the flesh is opaque and flakes easily when tested with a fork.
06 - Transfer the trout to serving plates. Scatter chopped fresh cilantro over the top and serve with lime wedges on the side.

# Expert Advice:

01 -
  • The marinade doubles as a finishing sauce, so every bite carries that bright, spicy punch without extra work.
  • Whole trout looks wildly impressive on a plate but honestly takes less active effort than a weeknight pasta.
02 -
  • If you forget to pat the trout completely dry, the marinade slides right off and you end up steaming instead of roasting.
  • Scoring the fish is not optional because those slashes are what let the flavor actually reach the meat.
03 -
  • Let the marinated trout sit in the fridge for 20 minutes before baking because that short rest transforms the depth of flavor.
  • A spoon works fine for coating the fish, but a silicone brush gets the marinade into every crevice without wasting a drop.

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