Baked Rainbow Trout

Baked Rainbow Trout

Serves: 2


  • 2 rainbow trout fillets (5 oz each, skin optional)
  • 1 large tomato, fresh, diced
  • 2 teaspoons of thyme, dried
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon ground black pepper (or to taste)
  • 1 tablespoon garlic infused olive oil
  • 6 lemon slices, thinly sliced
  • 2 lemon wedges


  1. Preheat the oven to 450°F.
  2. In a medium bowl, mix the tomato, thyme, salt, pepper, and garlic infused olive oil. Set aside.
  3. Line a baking sheet with parchment paper and place the rainbow trout on the sheet skin side down.
  4. Spoon the tomato mixture over the rainbow trout to cover and place the lemon slices on top.
  5. Bake at 450°F for 12 minutes.
  6. Serve with lemon wedges as a garnish and your choice of sides.

Low FODMAP Diet note

  • Single serving is made with low FODMAP ingredients.* Not lab tested for FODMAP content.
  • Garlic infused olive oil is considered low FODMAP as long as it does not contain garlic pieces.

Nutrition Facts for Single Serving (best estimates):

Calories: 267

Carbs: 2g

Fiber: 0g

Fat: 14g (skin eaten)

Protein: 30g

*All information on the FODMAP content of foods comes from the Monash University Low FODMAP Diet App as of 6/8/17. For the most recent data, please refer to the app.