- 2 trout fillets, about 80g/3oz each
- ½ cup chopped fresh parsley
- ¼ cup olive oil
- 4 tsp lemon zest
- 4 tsp lemon juice
- 1 tsp chili flakes
- ¼ tsp salt
Preheat oven to 400F, lightly grease a baking sheet with olive oil.
In a small bowl, whisk fresh parsley with olive oil, lemon zest, lemon juice. chili flakes and salt.
Evenly distribute parsley mixture on both pieces of trout.
Roast for 12-15 minutes or until fully cooked.
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