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.
Recipe by Autoimmune Wellness at