This recipe is perfect for a weeknight dinner because it's simple, requires few ingredients, is cost effective, and tastes delicious. The portion I made served 2 people, but it would also be ideal for dinner + a lunch the next day.
Free from dairy, nuts, peanuts, mustard, egg, oats, sesame, citrus, shellfish.
1 lb. fillet of wild trout
juice of half a lemon
2 tbsp. + 1/4 cup pure maple syrup
1 tbsp. + 2 tbsp. good olive oil
1 tbsp. soy sauce
freshly ground black pepper
Pat the fish dry with paper towel and remove any lingering bones. It's better to get rid of them before cooking than having to pick them out while you eat! Transfer the fish to a baking sheet lined with parchment paper. Brush with 2 tbsp. maple syrup and 1 tbsp. good olive oil. Bake, uncovered, for 25 minutes at 375F.
In a small pan simmer the soy sauce, olive oil, maple syrup, lemon, and freshly ground black pepper, stirring often, for about 5 - 7 minutes. Once it's bubbly and syrupy remove from the heat and set aside. Stir it occasionally to prevent it from setting if the fish is not yet ready.
When the fish is cooked spoon the glaze over top and serve immediately. This dish goes really well with a fresh salad dressed in a lemony vinaigrette.