Baked Trout with Shiitake Mushrooms, Tomatoes, and Ginger

Ingredients for Baked Trout with Shiitake Mushrooms, Tomatoes, and Ginger

• Nonstick cooking spray

• 2 whole rainbow trout (about 350g each), cleaned, boned, butterflied

• 2 spring onions, chopped

• 2 large fresh shiitake mushrooms, stemmed, caps thinly sliced

• 120ml chopped seeded tomatoes

• 2 teaspoons minced peeled fresh ginger

• 2 garlic cloves, minced

• 20ml soy sauce

• 2 teaspoons Asian sesame oil

• Fresh coriander sprigs

How to make Baked Trout with Shiitake Mushrooms, Tomatoes, and Ginger

Preheat oven to 204°C. Line large rimmed baking sheet with foil; coat with nonstick spray. Sprinkle fish with salt and pepper. Open fish like a book and arrange, skin side down, on prepared baking sheet.

Mix next 5 ingredients in bowl. Sprinkle mixture over fish, drizzle with soy sauce and sesame oil, then top with coriander sprigs. Bake uncovered until fish is opaque in centre, about 20 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.