Low Sodium Herb-Roasted Rainbow Trout

Total time25 min

Prep time10 min

Cook time15 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

4 rainbow trout fillets (about 6 oz each), skin-on
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
¾ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground turmeric
¼ tsp ground ginger
4 garlic cloves, thinly sliced
1 lemon, thinly sliced into rounds
4 sprigs fresh thyme
4 sprigs fresh rosemary
2 tbsp fresh parsley, roughly chopped
1 tbsp apple cider vinegar

Instructions

1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
2
In a small bowl, stir together the olive oil, salt, turmeric, and ginger until combined.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!