This baked trout recipe is made with a mustard and cream sauce. It is super easy to make but really quite special — tender, flaky trout with a very nice creamy sauce.
Although I used trout for this recipe you can easily substitute it for salmon. Both types of fish would work great for this.
If you want to make this ahead of time, go ahead and prep the fish in the dish you are going to cook it in and keep it covered in the refrigerator. Simply make sure you bring it back to room temperature before you start baking it. This will assure an evenly cooked piece of fish.
You can serve this delicate fish with anything from steamed quinoa to fingerling potatoes.
Here is what you need for this perfect baked trout recipe:
1 large trout fillet with skin
1 small lemon
2 TBS mayonnaise
2 TBS mustard
2 TBS heavy cream
Preheat oven to 375 degrees.
Rinse and pat dry the fish. Place it in an ovenproof dish. Squeeze the lemon onto the fish – removing any stray seeds – and season with salt.
Mix the mayonnaise, mustard and cream in a small bowl. Spread evenly on the fish. Top with chopped parsley.
Place dish in oven and bake for 15 to 20 minutes – until fish is cooked through.
Serve with side of choice. We had it with parsley fingerling potatoes. Enjoy!