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.
Removing The Skin From The FilletsIf 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.