Oven Baked Trout Fillet Recipe
As someone who loves cooking fish, I have to say that trout is one of my favorites, so I’m excited to share one of my favorite fish recipes, Sticky Glazed Trout with Chimichurri and Balsamic Cabbage. It’s a great recipe I love to prepare for Rosh Hashan.
Ingredients
- 5 lb. skin on, bones removed side of trout or salmon
- A little bit of salt and black pepper to season
- 5 tablespoons ketchup
- 2 tablespoons soy sauce
- 2 tablespoons date syrup or honey or maple
- 1/3 cup white vinegar
- 3 garlic cloves minced
- 1 teaspoon salt
- 3/4 cup parsley chopped
- 3/4 cup olive oil
- Red pepper flakes optional
- 1 medium head purple cabbage core removed, thinly shredded
- 3/4 cup balsamic vinegar
- 5 teaspoons salt
- 1 Tablespoon maple syrup or silan/date syrup
Instructions
- Place the fish in a baking dish or baking sheet and season liberally with salt and pepper. Add the remaining ingredients and massage to coat. Store overnight in the fridge or cook now in a preheated oven at 425ºF with a 30-minute baking time. It’s cooked when the flesh is firm in the center of the fish or flakes easily with a fork. Let it cool or cover it with aluminum foil to keep it warm if you’re going to serve it right away.
- For the chimichurri, mix the vinegar, garlic, salt, parsley, and olive oil in a small dish or small bowl. Keep what you don’t use and store it in an airtight container.
- To make the balsamic cabbage, Heat olive oil in an extra-large (dairy or pareve) pan on medium-high heat. Add cabbage, balsamic, salt, and maple syrup or silan. Continue to cook on medium heat, mixing every so often for 15 minutes or so until wilted.
- To serve, drizzle your desired amount of chimichurri on the salmon and a side of balsamic cabbage, and enjoy!