An easy, low fat recipe for baked ocean trout fillets. Making the most of seasonal blood oranges for a ruby red marinade. Super moist and tasty oven baked ocean trout fillets your family will love.
As popular as salmon fillets are, ocean trout fillets are a great alternative which doesn’t get the same attention. I think I may even prefer ocean trout to salmon. To look at they are very hard to tell apart. Ocean trout fillets can be a deeper shade of orange, but not necessarily so.
These oven baked ocean trout fillets are easy to prepare. The marinade is simple and consists of five ingredients. The main ingredient is blood orange juice. When blood oranges are in season I try to make the most of them. If you live in the USA, you will see them marketed as Dracula Oranges from Aussie blood orange farmers Redbelly Citrus. Their season is perfectly timed for Halloween.
The baked ocean trout fillets end up moist and tender. They make a great family dinner, simply served with a green salad. I tossed some blood orange segments through my salad to add that extra blood orange element.
What is the difference between salmon and ocean trout fillets?
As mentioned above they really don’t look very different on ice at the local fish shop. Ocean trout fillets are fattier than salmon fillets, but not in a bad way, they are packed with good fats. Just like salmon ocean trout is a great source of omega 3, but unlike salmon (high in vitamin A) ocean trout is a rich source of vitamin D. If you are seeking out more vitamin D in your diet ocean trout fillets are the way to go.
In handling the main difference, I find, is the flesh of the ocean trout is softer (maybe due to higher fat?). This can make them a little more of a challenge when removing skin. Pro tip, if needed, ask your fishmonger to remove the skin for you!
Recipe Hazard Zones
If your ocean trout fillets have skin take care removing it. Ocean trout flesh is more delicate than salmon and if you rush it you will make a mess of your fillets. I suggest you get your fishmonger to remove the skin for you.
Special equipment for this recipe
A simple recipe that doesn’t require any unusual equipment. Do use a glass bowl or plastic container to marinate your ocean trout fillets in.
Special Ingredients for this Recipe
Blood oranges are seasonal. In Australia, the season runs from August to October. If you can’t get your hands on blood oranges, normal oranges are fine to use, just not as pretty.
What to do with any leftovers
Any leftover baked ocean trout fillets should be kept in an airtight container in the fridge. Flake any leftover trout and use on sandwiches or toss through a salad the next day.
- 4 ocean trout fillets
- 65 mls - ¼ cup blood orange Juice
- Zest of 1 lime
- 1 tablespoon soy sauce
- 2 cloves garlic - minced
- 2 teaspoons minced ginger
- Green onion - shallots, finely sliced to garnish
- Remove skin from ocean trout fillets if necessary. Place trout fillets skin side down on a chopping board and carefully run the knife between the skin and the flesh. Alternatively, ask your fishmonger to do this for you.
- In a shallow glass dish, just big enough to fit the trout fillets, add blood orange juice, lime zest, soy sauce, garlic and ginger. Mix well.
- Place trout fillets into the marinade and cover with a lid or plastic wrap. Put trout in the refrigerator to marinate for 3 hours.
- Pre-heat oven 180°C (350°F). Line a shallow baking tray with baking paper.
- Remove trout fillets from the marinade and place on the lined baking tray. Bake in the oven for 15 – 20 minutes until the trout has just cooked through.
- Remove from the oven and place on serving plates, garnish with sliced green onion (shallots). Serve with fresh green salad.
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