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Baked Trout Fillets with Horseradish-Caper Glaze

Makes 4 Servings

  • 2 tablespoons extra-virgin olive oil, plus more for the baking dish
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon drained nonpareil capers
  • 1 tablespoon finely chopped fresh chives
  • 2 teaspoons drained prepared horseradish
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 garlic clove, pressed through a garlic press
  • Fine sea salt and freshly ground black pepper
  • 4 rainbow trout fillets

Position a rack in the top third of the oven and preheat the oven to 400°F. Lightly oil a 9 by 13-inch baking dish or cast-iron skillet.

Using a fork, mix the oil, lemon juice, capers, chives, horseradish, mustard, honey, and garlic together in a small bowl until combined. Season to taste with salt and pepper.

Arrange the trout fillets, skin side down, next to each other in the baking dish. Spread each with the horseradish mixture. Bake until the fish looks barely opaque when flaked in the thickest part with the tip of a small sharp knife, 15 to 20 minutes. Serve hot.

Reprinted from THE OZ FAMILY KITCHEN Copyright © 2015 by Lisa Oz. Published by Harmony Books, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.

Medically reviewed in March 2019.

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