Ingredients:

  • 4 trout fillets, approx 6 oz each
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 medium lemon, juiced and zested
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/2 tsp smoked paprika
  • 2 tbsp fresh parsley, chopped
  • 1/2 lemon, sliced into thin rounds

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Pat the trout fillets completely dry with paper towels to ensure a mahogany-colored exterior, then place them skin-side down on the baking sheet.
  3. In a small mixing bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, salt, pepper, and smoked paprika until emulsified.
  4. Using a brush or spoon, generously coat the top of each fillet with the lemon-garlic infusion and top each piece with a thin lemon slice.
  5. Bake on the center rack for 10–12 minutes until the flesh turns from translucent to an opaque, pale pink and flakes easily with a fork at the thickest part.
  6. Remove from the oven immediately and garnish with chopped fresh parsley.