Baked Trout with Spicy Almond and Coconut Sauce
Elevate your seafood dinner with this flavorful Baked Trout with Spicy Almond and Coconut Sauce, a dish that strikes the perfect balance between rich, creamy indulgence and zesty, spicy flair. Fresh trout fillets are oven-baked to flaky perfection, then topped with a velvety sauce made from unsweetened coconut milk, ground almonds, and a lively blend of garlic, red chili flakes, and cumin. A splash of lime juice and fresh cilantro add bright, aromatic notes, making this recipe an unforgettable fusion of textures and tastes. Ready in just 40 minutes, this gluten-free and dairy-free dish is perfect for a quick weeknight meal or an elegant dinner party centerpiece. Serve with lime wedges for a citrusy kick, and let the bold flavors speak for themselves!
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Recipe Information
Ingredients
- 4 pieces Fresh trout fillets
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 3 cloves Garlic cloves, minced
- 1 teaspoon Red chili flakes
- 1 teaspoon Ground cumin
- 1 cup Unsweetened coconut milk
- 0.5 cup Ground almonds
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lime juice
- 4 pieces Lime wedges
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Place the trout fillets on the prepared baking sheet. Drizzle them with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper.
Bake the trout in the preheated oven for 15-18 minutes, or until the fish flakes easily with a fork.
While the trout bakes, prepare the spicy almond and coconut sauce. Heat the remaining 1 tablespoon of olive oil in a small saucepan over medium heat.
Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.
Stir in the red chili flakes and ground cumin, cooking for an additional 30 seconds to toast the spices.
Pour in the coconut milk and stir in the ground almonds. Allow the sauce to simmer gently for 5-7 minutes, stirring occasionally, until it thickens slightly.
Remove the sauce from the heat and stir in the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, fresh cilantro, and lime juice.
Once the trout is cooked, plate each fillet and generously spoon the sauce over the top.
Serve with lime wedges on the side for an extra burst of citrus, and garnish with additional chopped cilantro, if desired.
Nutrition Facts
Calories |
888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 2573 mg | 112% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.0 g | ||
| Protein | 84.7 g | 169% | |
| Vitamin D | 63.5 mcg | 318% | |
| Calcium | 136 mg | 10% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1690 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
