If you're looking for a light yet impressive dinner, baked trout with rice and mango sauce will be a hit. The delicate fish pairs beautifully with sweet and savory flavors, and preparing the entire dish doesn't require many ingredients or complicated techniques.

The secret to this recipe is natural mango puree from Nasza Tłocznia. It gives the mango sauce for fish an intense fruity flavor, natural sweetness, and the right consistency without the need for added sugar or thickeners.

Ingredients for 2 servings

Trout

400-500 g rainbow trout fillet
2 tablespoons of cold butter
1 small clove of garlic
salt
freshly ground pepper
a pinch of ground red pepper
juice of half a lime

Rice

140 g jasmine rice
400 ml of water
1 teaspoon of salt

Mango sauce for fish

120 ml mango puree
15 ml soy sauce
juice of half a lime
2 hot peppers
1/2 teaspoon of curry

Prepare the trout for baking

Preheat the oven to 180°C.

Press a small clove of garlic through a garlic press and thoroughly mash it with a fork in cold butter. This will distribute the garlic flavor evenly throughout the fish.

Rinse the trout thoroughly and pat dry with a paper towel. Place the fish skin-side down on a piece of baking paper.

Drizzle with lime juice, season with salt, pepper, and a pinch of red paprika. Then evenly spread the prepared garlic butter over the surface.

Wrap everything first in baking paper and then in aluminum foil, creating a tight but not too tight package.

Bake the trout

Oven-baked trout prepared this way should bake for about 20 minutes.

Baking in paper and foil ensures the fish remains juicy, tender, and retains its natural flavor. This is one of the easiest ways to perfectly prepare baked trout.

Cook jasmine rice

Pour the rice into a pot, add salt and pour in 400 ml of water.

Bring to a boil, then reduce the heat and simmer, covered, for about 12 minutes. Once cooked, let the rice rest covered for a few minutes to absorb any remaining moisture.

Prepare mango sauce for fish

Pour the mango puree into a small saucepan, bring to a boil, and immediately reduce the heat to low. Add the soy sauce, lime juice, finely chopped chili peppers, and curry powder.

Heat everything over low heat for a few minutes, stirring regularly. The sauce should not boil vigorously; just enough for the ingredients to combine well.

This mango sauce for fish has the perfect balance between the sweetness of mango, the citrus freshness of lime, the light spiciness of peppers and the oriental aroma of curry.

It is the mango puree that makes the sauce naturally thick and perfectly complements the delicate fish.

How to serve baked trout?

Place a portion of jasmine rice on a plate, place the baked trout next to it, and pour hot mango sauce over the whole thing.

Baked trout pairs beautifully with a bold sauce that enhances the fish's flavor without overpowering it. This combination works well for both a quick midweek lunch and a more elegant dinner.

If you like fish in a slightly less classic version, this baked trout with rice and mango sauce may quickly become one of your favorite recipes.

Baked trout with rice and spicy mango sauce

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