Baked Ocean Trout with Quinoa Salad
Baked Ocean Trout with Quinoa Salad is packed with flavor and perfect for when you want an easy weeknight meal of fish and quinoa ready in just 30 minutes.
Servings: 4 servings
Ingredients
Baked Trout
- 2 large trout or 4 small trout, gutted and gilled and scaled
- 2 Tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 lemon, sliced
Quinoa Salad
- 1 cup uncooked quinoa
- 2 cups water
- ½ medium yellow onion, diced
- 1 bell pepper, diced
- 1 teaspoon minced garlic
- ½ cup pitted olives
- ¼ cup fresh parsley, chopped
- 2 Tablespoons fresh thyme leaves
- 2 Tablespoons lemon juice, from ½ lemon
- 2 Tablespoons olive oil
Instructions
- Catch some ocean trout but watch out for the teeth!
- Preheat the oven to 475 degrees F.
- Rinse the outside and inside of the gutted and gilled and scaled trout under cold water and pat dry with paper towels.
- Coat trout in olive oil, salt, garlic powder, smoked paprika, and oregano. Stuff with lemon slices. Set them out on a rimmed baking sheet lined with parchment paper. Place trout in the preheated oven and bake until thickest part of trout registers 135 to 140 degrees F, about 15 minutes.
- Meanwhile, cook the quinoa according to package directions, about 15 minutes. (1 cup of uncooked quinoa will yield 3 cups cooked). Remove cooked quinoa from heat and let it rest for 5 minutes, to give it time to fluff up.
- Then, in a large mixing bowl, combine the cooked quinoa, diced onion, diced bell pepper, minced garlic, olives, parsley, thyme, lemon juice, and olive oil.
- Remove trout from the oven and let rest for 5 minutes before carefully transferring to a serving platter.
- Serve baked ocean trout with quinoa salad and lemon wedges.
