Harissa and Sumac Baked Rainbow Trout

Whole baked rainbow trout cooked in rose harissa, sumac and lime juice is the perfect quick, easy and remarkably affordable fish supper.

This recipe will come together in about 30 minutes if you choose not to marinate the trout and around an hour if you do.

Spicy Baked Rainbow Trout

I often get asked what my favourite dish is, and honestly, it is an impossible question. The answer changes every time I am asked.

However, if I am asked about my favourite way to cook, it is hands down this way.

A trip to the fishmongers or supermarket, pick the best fish on the day and then see what I have in the fridge and cupboard when I get home. I do refine the dishes and revisit them before they land here

This Dishes like my roasted halibut with potted shrimp, mackerel with horseradish hash and roast turbot, all started this way (along with so many more).

This recipe starts with a couple of beautiful rainbow trout that are coated with chilli, harissa, sumac and lime juice before being baked for 20(ish) minutes.

I am not paraphrasing for impact! It really is that easy, no fancy skills required, no special tools beyond a knife, a chopping board and an oven.

Yet, it still feels fancy, tastes incredible and given that this trout cost me less than £8 a kilo (2026 prices), it is remarkably cheap for a fresh fish dinner!

Frequently Asked Questions

Can I use a different type of fish?

Yes, this is great with all similarly sized "round" fish, and the cooking times will remain the same or very similar.

Brown trout, sea bass, and even sea bream would be perfect.

You can use this to marinate other types of fish like cod loin, salmon, monkfish or even tuna. But your cooking times will vary greatly.

What sort of harissa paste do you use?

My personal favourite that is regularly available in supermarkets is a rose harissa made by Belazu.

But I always test my harissa dishes with Cap Bon, which is a common brand that is readily available, and it works well here.

Can I cook this in an air fryer?

Yes, if your basket is large enough! Cook it at 200°C or 390°F for 13-15 minutes, starting to test the fish after 11 or 12 minutes.

Can I make this in advance?

No, fish is not a good option for a meal to cook and reheat. However, you can do all of the preparation and marinate the fish for up to 4 hours.

Serving Suggestions

I have served my harissa baked rainbow trout with some herby bulgur wheat loaded with coriander and lime juice.

But there are loads of options that you could add to the side of this lovely piece of fish. Sticking with a similar vibe to the bulgur, you could add some buttered couscous.

If you want something a little more substantial, then run with something like my roasted vegetable couscous or my recipe for pourgouri.

Sweet potato fries, dusted with a bit of sumac and za'atar, offer a completely different feel to the meal. But they work exceptionally well.

A leftfield, a heartier option would be to serve one of my vegetable tagines as a side dish. Something like my sweet potato tagine or butternut squash tagine would be wonderful as a side for this fantastic trout dish.

Equipment Used

I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Oven.
• Baking tray.
• Kitchen knife.
• Chopping board.
• Mixing bowl.
• Measuring and serving spoons.
• A fish slice or spatula to serve.