I find that taking photos for my blog can be quite trying at times. It’s either too dark or I can’t be bothered to set up for a good shot or my camera batteries have died. Often times, when I don’t have a great photo, I’ll just scrap my post and wait for the next recipe and photograph that works. But this time, I just couldn’t do that. Sure, it was too dark on Friday night when I snapped this soy/ginger/blood orange trout, but the fish was so delicious and easy that I had to write about it. The photo may be lacklustre, but this recipe isn’t. It’s simple enough that you can put this dish together within 5 minutes, pop it in the oven and the results will be so delicious and impressive that you can serve it to the fanciest dinner guest and get rave reviews. It’s that good.
soy, ginger & blood orange baked trout fillets
2 trout (or salmon) fillets
1 inch piece of ginger, grated
2 T Japanese soy sauce
juice & zest of 1 blood orange
1 clove of garlic, grated or finely minced
Preheat oven to 375. In a small oven proof dish, lay fish fillets skin side down. In a small bowl or measuring cup, mix together the soy sauce, orange juice & zest, garlic and ginger. Pour over fish and bake for about 15-20 minutes or until fish is just done. Remove from oven and serve.