Ingredients

4 trout fillets (150–200 g each), skin on and pin-boned

3 tbsp light soy sauce

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp honey or light brown sugar

1 tbsp fresh ginger, finely grated

2 garlic cloves, thinly sliced

2 spring onions, cut into 4 cm lengths

Freshly ground black pepper

Instructions

Preheat the oven to 200 °C (fan 180 °C/gas 6). In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger and garlic. Place trout fillets skin-side down in a shallow baking dish. Season lightly with pepper. Pour the marinade over the fillets and tuck spring-onion pieces around them. Bake for 12–15 minutes, spooning the sauce over the fish halfway, until the flesh flakes easily. Remove from the oven and let rest 2 minutes before serving.

Can be served with:

  • Lemon-herb quinoa or wild rice pilaf soaks up the soy-ginger glaze and adds nutty depth.
  • Garlic mashed potatoes or a creamy horseradish potato salad lend comforting, mellow flavours.
  • Steamed asparagus, broccolini, or sautéed Swiss chard introduce vibrant greens and a crisp texture.

Tips and variations

  • Swap trout for salmon fillets, adjusting bake time by 2–3 minutes if needed.
  • Add a pinch of chilli flakes to the marinade for gentle heat.
  • Stir in a squeeze of lime juice and chopped coriander just before serving for freshness.

Storage tips

  • Store cooled leftovers in an airtight container in the fridge for up to 2 days.
  • Reheat gently in a 160 °C oven for 5–7 minutes or in the microwave on medium power.
  • This dish doesn’t freeze well—better to cook fresh for the best texture.