30-Minute Meal // Chili Maple Trout
Prep time
Cook time
Total time
Serves: 2
  • 2 6-oz trout filets
  • 2 tablespoons low-sodium soy sauce (or coconut aminos for gluten/grain/soy free/paleo)
  • 1 tablespoon pure maple syrup
  • 1 clove garlic, crushed or minced
  • ½ tsp chili flakes
  • 10 baby potatoes, cut in half
  • 1 tsp olive oil
  • ¼ tsp sea salt
  • 2 cups vegetables of choice, steamed
  1. Marinade the day before (this is optional, but the trout tastes even better if you do) by whisking together the soy sauce, pure maple syrup, crushed garlic and chili flakes in a small bowl. Add the trout filets to a baking dish and pour over the sauce. Turn the fish to coat. Place in the fridge and leave until baking or bake right away if not marinating the trout.
  2. Preheat the oven to 400 degrees.
  3. While the oven is heating, cut the potatoes, toss them in a bowl with the olive oil and sea salt, and place them cut side down on a pan covered in tin foil.
  4. Add the baking dish with the trout to the oven, covered with a lid or tinfoil and the pan of potatoes. I recommend placing the potatoes on a rack at the middle to bottom of the oven and the trout on a rack in the middle.
  5. Bake/Roast for 15 minutes.
  6. Meanwhile, steam the vegetables of choice.
  7. Once the baking time is up, remove the trout and potatoes from the oven and serve, drizzling the sauce from the baking dish over the trout, potatoes, and vegetables!
Nutritional Information
Serving size: ½ recipe Calories: 369 kcal Fat: 8g Carbohydrates: 31g Fiber: 5g Protein: 40g
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/30-minute-meal-chili-maple-trout-with-potatoes-asparagus/