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 mincedPreheat 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.
Print This Recipe
I love most fish and seafood!!
This recipe looks so easy and sounds very tasty. I will probably use salmon though as I am not accustomed to the taste of trout.
I have the same lighting problem this time of year. There are so many dinners I want to photograph and blog about, but I just can’t get good enough pictures at night. I can’t wait until Summer!
Your photo looks good to me. Glad you kept it.
The photo looks fine, I like it when you can see that the food featured doesn’t just get played around with but is actually eaten! I have the same problem and have even been getting comments about the lighting of my pictures (bu-huu). People have recommended that I shoot my dishes in natural light – great idea, really – but by the time I sit down for dinner, all natural light is long gone… Love you blog, btw.
I find that drawing prepared food is very hard. everything looks so brown. that recipe looks great, though, must definitely try.
How many servings are in the recipe?
This looks fantastic! I usually marinate my salmon in grapefruit juice (a secret from my Dad) and it makes for some wonderful fish, but this looks even better.
I love blood oranges, but I find that they are often too tart to eat out of hand. To remedy that, I recently just made (and blogged about) a wilted winter salad with blood oranges…but with my leftover blood oranges I’m going to try this dish.
Thanks for the great idea!
joanne, i find trout and salmon to be pretty identical in flavour (at least the pink kind).
thanks kristen! photographing food can be a hassle…one day i’ll have to have my own kitchen studio!
thanks honeybee…natural light is long gone when i usually photograph too! damn, i really need to get me a studio!
it’s funny lobstersquad, because i thought, hey i should draw a la lobstersquad…but i don’t have the talent you have! it’s a good recipe tho….browns n’ all!
krakelspektakel, it made 2 servings.
kristel, i like the idea of using grapefruit! and your wilted winter salad recipe sounds awesome! thanks!
Hmmm, I have never tasted ‘pink’ trout before but the trout that I did sample wasn’t very good. As a result, I now have an aversion to trout. Maybe I should re-visit trout one day but make certain that it is prepared properly as I have a tendancy to overcook fish.
joanne, bad trout (or fish in general) could be that it was a bottom feeder if it tasted muddy. c’s dad fishes as a hobby & sometimes brings back a muddy tasting trout. but mostly, trout will taste like salmon…rich and yummy!
Why oh why didn’t I look at your blog earlier? This dish looks so wonderful! (AND easy!) I have taken to drawing funny pictures on my blog when my photographs don’t turn out well. It’s very handy!
mad props to you for posting the picture. it doesn’t look that bad. it makes me feel better about my own low light pics. we are all in the same boat. i have been so frustrated trying to take pictures this winter. spring is right around the corner (according to punxsutawney phil)! i keep seeing so many fish dinner posts around. maybe it’s time to face my fears!
I know what you mean, with so little daylight these days I’m always hurting for light and the photographs never turn out the way I want them to.
This sounds terrific! I would definitely go for 15 minutes instead of 20, especially with salmon. Overcooking it not only dries it out, but makes it more, shall we say, odiferous. Not a good thing when it’s cold and the house is closed up. Besides, salmon being a little pink inside–which it might not be even after 15 minutes–is actually a good thing.
mmmm trout. that IS fanshy. yesss, i love the flavors. fantastico!
i’m typically a lurker, mostly because i keep meaning to get my own thing going but haven’t yet- had to come out of the darkness to tell you that i made this with salmon and it ruled- served with couscous & cold green bean salad to rave reviews! sauce was perfection! thanks 🙂
evidee, i really should get into the habit more of drawing food! maybe i’ll give it a try the next time my camera fails me!
renee, face your fish fears! this dish can help you get over any queasiness!
scribbit, if i think it’s dark in vancouver, daylight must be so much shorter in alaska!
terry b, i totally have the worst oven it’s old and not very regulated so i pretty much have to blast everything i make. if 15 minutes works with regular ovens, i’ll definitely trust you on that one!
aria, it’s fancy pantsy! but simple. yum!
rhymes with target, glad you had success with this dish! served with couscous and green salad i’ll bet it was a worthy meal.