Baked Trout with Pomegranate Molasses Herb Sauce

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Baked Trout with Pomegranate Molasses Herb Sauce

My Baked Trout with Pomegranate Molasses Herb Sauce is tangy, savory, and packed with Mediterranean flavor. This recipe comes together in under 30 minutes, making it perfect for busy weeknights while still being special enough for entertaining or a dinner party.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Mediterranean

Servings: people

Author: Luay Ghafari

Cost: $25

Ingredients

For the Trout

1½ lbs Trout - about 2 large fillets
1½ tsp Kosher salt
¼ tsp Black pepper
1 tsp Smoked paprika
1 Lemon (cut into thin slices)

For the Pomegranate Molasses Herb Sauce

3 tbsp Extra virgin olive oil
2 tbsp Lemon juice
3 Garlic cloves
2 tbsp Capers
2 tbsp Pomegranate molasses
½ cup Fresh parsley
2 tsp Grainy or Dijon mustard
1 tsp Sumac
Salt and pepper to taste

Garnish

Lemon wedges and fresh parsley

Instructions

Preheat the Oven. Preheat your oven to 400°F (200°C).
Season Fish. Place the fish fillets skin-side down on a parchment paper-lined baking sheet or large baking dish. Season the flesh with kosher salt, black pepper, and paprika. Arrange the fresh lemon slices over the top of the trout.
Make the Herb Sauce. Add the extra virgin olive oil, fresh lemon juice, fresh garlic, capers, pomegranate molasses, parsley, mustard, sumac, salt, and black pepper to a food processor. Pulse until combined but still slightly chunky. Taste and adjust the seasoning as needed.
Bake. Bake for 12–15 minutes, depending on the thickness of your fillets and your preferred doneness. The trout is ready when it flakes easily with a fork or reaches an internal temperature of 145°F in the thickest part.
Garnish and Serve. Transfer the trout to a serving platter and spoon the herb sauce over the fish or serve it alongside for everyone to add as they like. Serve with lemon wedges and fresh parsley.

Notes

Refer to the post above if you need step-by-step recipe photos.

Key Ingredient Notes:

Trout Fillets: Skin-on trout works best. Steelhead trout or even salmon can be substituted. I buy my skin-on trout fillets from Costco in packs of 3. I do not recommend buying a whole fish and filleting it yourself. Buy fillets or ask your fishmonger to cut fillets from a whole trout for you.
Capers: Add a salty, briny punch to the sauce. I always have them in my fridge and this recipe is a great way to use them up. Chopped green olives can be used instead.
Fresh Parsley: Gives the sauce freshness and vibrant color. Cilantro can be substituted for a different flavor profile. Fresh dill would also work.
Pomegranate Molasses: Provides sweet, tangy depth. Pomegranate molasses is available at most grocery stores now, but you’ll definitely find it at your nearest Middle Eastern grocer. You can also buy it online.
Grainy or Dijon mustard: Balances the sauce really well when you take into consideration the other flavors present. But if you don’t have it, just omit it. Don’t substitute yellow mustard, as the flavor will be overpowering.
Sumac: Adds citrusy brightness. It really goes well with other Middle Eastern flavors in this recipe, like the pomegranate molasses. But if you can’t find it, don’t worry too much about it and add an extra squeeze of lemon juice to your sauce.

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