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prep time
10 min
cook time
25 min
ready time
35 min
Keto Baked Trout Fillet with Broccoli
Looking for easy Keto spring recipes? Try out our flavorful Keto Baked Trout Fillet with Broccoli recipe! Designed for those embracing a Keto lifestyle, this dish combines succulent trout fillets with aromatic garlic, zesty Dijon mustard, and a touch of heat from red pepper flakes. Paired with perfectly roasted broccoli seasoned with sea salt, it's a satisfying meal that's low in carbs and high in flavor. Whether you're craving a wholesome dinner option or exploring new Keto-friendly recipes, this dish ticks all the boxes. Enjoy!
Can I adjust the seasoning to suit my taste preferences?
Of course! Feel free to customize the seasoning according to your liking. You can adjust the amount of garlic, mustard, chives, red pepper flakes, and salt to match your taste preferences.
What can I serve with this dish?
While this recipe includes broccoli as a side, you can also pair the baked trout fillet with other low-carb vegetables such as asparagus, cauliflower, or zucchini. A fresh salad with a Keto-friendly dressing would also complement the meal nicely.
Can I use fresh herbs instead of dried chives?
Yes, you can substitute fresh chives for dried chives if you have them available. Simply chop them finely and use them in place of the dried chives. Fresh herbs can add a vibrant flavor to the dish.
How do I know when the trout is cooked through?
The trout is cooked through when it flakes easily with a fork and has reached an internal temperature of 63°C (145°F). Cooking times may vary depending on the thickness of the fillet, so keep an eye on it to avoid overcooking.
How do I store leftovers? Can I freeze the cooked trout?
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. To freeze the cooked trout, ensure it has cooled completely, then wrap it tightly in plastic wrap or aluminum foil before placing it in a freezer-safe bag or container. It can be stored in the freezer for up to 2-3 months. To reheat, thaw the trout in the refrigerator overnight and then warm it gently in the oven or microwave until heated through.
Net Carbs
2.8 g
Fiber
2.2 g
Total Carbs
5 g
Protein
34.4 g
Fats
29 g
420 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Trout
4 fillet - each 5 2/3 ounce raw
Extra virgin olive oil
0.25 cup
Garlic
1 clove
Dijon mustard
2 tsp
Chives, dried or dehydrated
1 tsp
Chilli Flakes / Red Pepper Flakes
0.5 tsp
Salt, sea salt
0.5 tsp
Broccoli
250 g
Extra virgin olive oil
2 tbsp
Salt, sea salt
0.5 tsp
Recipe Steps
steps 6
35 min
Step 1
Start by preparing the garlic. Peel and mince the garlic clove. In a small bowl, combine the minced garlic, Dijon mustard, dried chives, red pepper flakes, and ½ teaspoon of sea salt. Whisk everything together until well combined.Step 2
Preheat your oven to 200°C (400°F). Line a baking dish with parchment paper. Place the trout fillet in the prepared baking dish.Step 3
Use a brush or spoon to evenly coat the trout with the olive oil mixture, ensuring that the fillet is covered on all sides. Bake the trout for 20-25 minutes, or until it flakes easily with a fork and is cooked through. The cooking time may vary depending on the thickness of the fillet.Step 4
Wash and dry the broccoli thoroughly. Cut it into smaller florets, ensuring they are relatively uniform in size for even cooking. Line a large baking sheet with parchment paper. Spread the broccoli florets evenly on the baking sheet. Drizzle the broccoli with olive oil, making sure to coat each floret. Sprinkle the remaining ½ teaspoon of sea salt over the broccoli.Step 5
Bake the broccoli for 15-20 minutes or until it is tender and slightly browned around the edges. Stir halfway through to ensure even cooking. When done, remove from the oven.Step 6
Serve immediately. Optionally garnish with fresh herbs or a squeeze of lemon juice for added flavor. Enjoy!
