Baked Trout with Chermoula (Sauce)

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I love easy and quick meals and baking fish, like this baked trout, is one of my favorite ways to cook dinner when I am busy. Trout is something I recently started getting from our local Whole Foods market and I love how flavorful it is. Baking it simply with some sea salt and olive oil on top is a great way to eat it. Last week I decided to make a quick chermoula to go with it. And I am so glad I did because the chermoula with its flavor burst made it a wonderful and tasty fish. For those who do not like the taste of fish, adding a relish sauce like this on top might help to mask the fishy taste.

Chermoula is a delicious condiment originating in North Africa that is used as a marinade or relish for seafood and meat. It consists of fresh herbs like cilantro and parsley along with onion and garlic. Some spices like cumin, coriander seeds and pepper are also added. Fresh lemon or preserved lemons give it a nice tang. What I love about fresh herb based relishes like chermoula is that it can make a meal vibrant and interesting! And of course it’s an easy and great way to add flavor to your seafood and meats.

To make this a complete meal, I usually bake vegetables like broccoli, cauliflower and zucchini in the same tray along with the fish. Or you can steam the vegetables as well.

Baked Trout with Chermoula
Prep time
Cook time
Total time
Serves: 2
For the chermoula:
  • ½ cup fresh cilantro, chopped (measured as chopped)
  • ½ cup fresh parsley, chopped (measured as chopped)
  • 2 large garlic cloves
  • ½ of a shallot or ¼ of a small red onion
  • ⅛ teaspoon sea salt
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  1. Pre heat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Drizzle the oil on the parchment sheet. Place the trout fillets on the parchment and coat them with the oil. Place skin side down and sprinkle with sea salt on top.
  3. Bake in the preheated oven for 16-18 minutes or until the skin on the bottom is slightly crisp. The top should be still moist and flaky (do not over bake).
  4. Remove the fish from the oven and keep it covered until serving.
  5. While the fish is baking, you can make the chermoula.
  6. Add all chermoula ingredients into a food processor and blend until you get a smooth and creamy sauce.
  7. Serve fish while warm with chermoula on the side.


About Indira Pulliadath

Indira Pulliadath is a nutritional therapy practitioner (NTP) and an AIP Certified Coach. Before working as a Nutritionist, she worked as a researcher in the healthcare industry for 15 years in the field of pharmacoeconomics. She started exploring healing diets five years ago when she was first diagnosed with rheumatoid arthritis. The disease pretty much crippled her, progressing very rapidly to all her joints. Over a period of two years, she tried several diets and alternative therapies, which did not help her much. Finally it was the AIP diet that helped to reduce her pain and inflammation greatly. Once she began to get better, she decided to switch careers and become a nutritional therapist so she could help other people. When she is not doing health coaching or researching, she is experimenting in her kitchen! She loves to develop Paleo and AIP versions of her family’s favorite recipes. You can find her recipes on her blog 'Cook2Nourish’ and on her Youtube channel. She is also active on Instagram and Facebook. Indira lives in Connecticut with her husband and two teenage children. As a family they enjoy hiking in the beautiful trails in and around Connecticut.


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