Mild-flavored trout offers a nice change of pace, but salmon fillets also work deliciously here.
- 2 tbsp. extra-virgin olive oil, plus more for baking dish
- 1 tbsp. lemon juice
- 1 tbsp. drained capers
- 1 tbsp. finely chopped chives
- 2 tsp. drained prepared horseradish
- 1 tsp. Dijon mustard
- 1 tsp. honey
- 1 garlic clove, passed through a garlic press
- ¼ tsp. fine sea salt
- 4 rainbow trout fillets (skin-on)
- Position a rack in top third of the oven and heat to 400°F. Lightly oil a 9x13-inch baking dish or cast-iron skillet.
- Using a fork, mix the oil, lemon juice, capers, chives, horse radish, mustard, honey, and garlic in a small bowl. Season with the salt, plus pepper to taste.
- Arrange fillets, skin sides down, next to one another in the baking dish. Spread each with horseradish mixture.
- Bake until fish looks barely opaque when flaked in the thickest part with the tip of a sharp knife, 12 to 15 min.
206 cal, 12 g fat (2 g saturated), 20 g protein, 3 g carb, 2 g sugar, 0 g fiber, 315 mg sodium, 60 mg cholesterol per serving
Adapted from The Oz Family Kitchen. Copyright © 2015 by Lisa Oz.
This recipe originally appeared in the October 2015 issue of Dr. Oz The Good Life.