Trout with Horseradish-Caper Glaze

This easy-to-make trout gets a bold hit of horseradish and garlic.

Mild-flavored trout offers a nice change of pace, but salmon fillets also work deliciously here.

Total Time:
Level: Easy
Serves: 4


  • 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
  • pepper
  • 4 rainbow trout fillets (skin-on)


  1. 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.
  2. 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.
  3. Arrange fillets, skin sides down, next to one another in the baking dish. Spread each with horseradish mixture.
  4. 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.

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