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Chili Lime Baked Trout

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Bright, bold, and simple, this chili lime baked trout brings fresh citrus and gentle heat with almost no effort. Perfect for quick dinners or special occasions.

Ingredients

Scale
  • 4 trout fillets (4–6 oz each), skin-on or skinless
  • 2 tablespoons olive oil
  • 1 tablespoon lime zest (about 1 large lime)
  • 3 tablespoons fresh lime juice (about 2 limes)
  • 2 teaspoons chili powder (use mild or medium)
  • 1 clove garlic, minced (or 1/2 teaspoon garlic powder)
  • 1–1.5 tablespoons honey (or maple syrup), to taste
  • 3/4 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Pinch red pepper flakes (optional, for extra heat)
  • Fresh cilantro or parsley, chopped (for garnish)
  • Lime wedges, for serving

Instructions

  1. Heat the oven to 400°F (200°C). Line a baking sheet with foil or parchment for easy cleanup. Lightly oil the surface.
  2. Pat the trout fillets dry with paper towels.
  3. In a bowl, whisk olive oil, lime zest, lime juice, chili powder, garlic, honey, salt, pepper, and red pepper flakes (if using).
  4. Place the trout on the sheet, skin-side down. Spoon or brush the chili-lime glaze over the fillets.
  5. Let the trout rest with the glaze for 5–10 minutes.
  6. Bake for 10–12 minutes, or until the fish flakes with a fork.
  7. Remove from the oven, rest 2 minutes, then garnish with chopped cilantro and serve with lime wedges.

Notes

For an extra gloss, brush on a little fresh lime juice and oil after baking. Adjust seasoning and sweetness to taste.

Nutrition

Find it online: https://diyprzepisy.com/chili-lime-baked-trout/

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