Baked salmon trout fillets with pomegranate are very simple to prepare and perfect to serve even for the holidays. With little effort, you will bring to the table a refined and elegant dish, with colors reminiscent of Christmas.
The salmon trout fillets are briefly marinated with Worcestershire sauce and lemon, and once baked, they are seasoned with separately stewed onions and juicy pomegranate seeds. A mix of flavors and textures that is truly delicious.
Serve your salmon trout fillets with roasted potatoes or parsley potatoes.
- Difficulty: Easy
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Christmas, New Year's Eve
Ingredients
- 2 fillets salmon trout (approx. 14 oz each))
- 2 cloves garlic
- 5 tablespoons Worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 teaspoon extra virgin olive oil
- to taste salt
- to taste pepper
- 2 red onions (large)
- to taste vegetable oil
- to taste salt
- 1/2 pomegranate
- 2 sprigs rosemary (optional)
Steps
To prepare the baked trout fillets with pomegranate, rinse the trout fillets under water, pat them dry with a kitchen paper and place them side by side on a baking sheet lined with parchment paper, with the skin facing down.
Peel and finely chop the garlic and place it in a small bowl. Add the Worcestershire sauce, lemon juice, honey, extra virgin olive oil, as well as salt and pepper to taste.
Mix everything well and distribute it over the trout fillets, massaging it gently. Set aside to marinate for about ten minutes and in the meantime, preheat the oven to 350°F (static).
While the oven is preheating, peel the onions and slice them finely. Heat a pan with 2-3 tablespoons of oil and fry the onions over high heat for about 5 minutes, stirring often, then lower the heat slightly and let them soften, stirring occasionally. It will take about 8-10 minutes.
Deseed the pomegranate and set aside.
When the oven has reached 350°F, bake the salmon trout fillets for 15-18 minutes, until they are slightly golden along the edges.
Remove your salmon trout fillets from the oven, season them with the stewed red onions and pomegranate seeds, and serve immediately garnished with a sprig of rosemary.
These baked trout fillets are excellent served with roasted potatoes or even boiled potatoes cut into pieces and seasoned with garlic, parsley, salt, and oil.
