AIP Friendly Herb-Roasted Rainbow Trout
Few things hit the table as beautifully as a whole skin-on trout fillet roasted until the flesh turns opaque and flakes apart at the gentlest press of a fork. The combination of turmeric, ginger, fresh thyme, and rosemary creates a deeply aromatic crust that smells incredible the moment it hits a hot oven. Lemon rounds and thinly sliced garlic roast right on top of the fish, softening into something almost jammy and bright by the time the timer goes off. A finishing drizzle of apple cider vinegar and a scatter of fresh parsley pull everything together with a clean, herby lift that makes the dish feel restaurant-worthy. For anyone navigating the autoimmune protocol, this kind of recipe is a genuine find — every single ingredient is on the approved list, with no nightshades, grains, eggs, or dairy anywhere in sight. It comes together on a single parchment-lined sheet pan in under 20 minutes of oven time, making it a realistic weeknight option even when energy is limited. Serves four, so it's just as good for a quiet family dinner as it is for meal-prepping a couple of satisfying lunches.
About FigFig 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
- ¾ tsp fine sea salt
- 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!