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Baked Rainbow Trout


This baked rainbow trout is easy for a weeknight dinner. On the table in about 20 minutes and seasoned with herbs and simple sides of roasted cherry tomatoes and perfectly seasoned green beans.



The Chimichurri:

  • 1/4 cup of parsley
  • 4 garlic cloves
  • 2 tablespoons of oregano
  • 2 teaspoons of crushed red pepper
  • 1 teaspoon of salt
  • 1 tablespoon of apple cider vinegar (white wine vinegar is good also)
  • 1 tablespoon of avocado oil (olive oil works too)

Rainbow trout:

  • 1 whole rainbow trout (1 pound)
  • 10 oz of cherry tomatoes
  • 12 oz of green beans
  • 2 tablespoons of avocado oil (or olive oil)
  • 1/4 teaspoon of salt
  • 1 lime sliced


Pre-heat oven to 400 degrees


  1. Place all ingredients in a blender or food processor excluding the apple cider vinegar and oil.
  2. Blend and slowly add apple cider vinegar and oil until a thick paste is formed (The thicker the better).
  3. Set aside.

Rainbow Trout:

  1. Begin preheating oven to 400 °F.
  2. Place parchment paper in a 13×9 baking dish.
  3. Place the fish in the baking dish.
  4. Place chimichurri paste inside the fish and also place three or four thin slices of lime inside the fish to keep the paste in place.
  5. Add cherry tomatoes and green beans.
  6. Drizzle oil over tomatoes, fish, green beans and lightly salt.
  7. If you have any leftover paste, you can add it to the top of the fish.
  8. Bake for 20 minutes or until the fish becomes white and easily flakes.
  9. Once you take the fish out of the oven, let it rest for 10 minutes.


According to the FDA the internal temperature for fish is 145 °F.