Step 1

Get ready: Preheat your oven to 400°F. Pat the trout dry with paper towels.

Step 2

Make the marinade. In a 9 x 13-inch baking dish, whisk together the olive oil, lemon zest, half lemon juice (keep the rest for the lemon juice for later), cumin, paprika, Urfa Biber (if using), garlic, green onions, fresh parsley, and a big pinch of salt and pepper (about 1/2 to 3/4 teaspoon each).

Step 3

Flavor the fish. Add the trout fillets to the dish, turning to cover with the sauce on both sides. Arrange, skin side down, in a single layer in the baking dish. Set it aside for a few minutes while the oven is heating.

Step 4

Bake the fish. Bake in the heated oven for 10 to 12 minutes or until the fish turns opaque and flakes easily at the touch of your fork. Take it out of the oven when it’s internal temperature taken at the thickest part is at about 140°F. Remember, the temp will rise even as you take it out of the oven. (The fish is safe to enjoy when it reaches 145°F).

Step 5

Finish and serve. As soon as the fish is ready, add the remaining lemon juice and a sprinkle of parsley for garnish. Serve immediately!