Rainbow Trout With Bok Choy

Prep Time
Cook Time
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"I found this recipe in a meal plan that came with my kettle bell gym membership. It is quite tasty and quick and easy to put together."

Original recipe yields 1 serving


  • Serving Size: 1 (546.4 g)
  • Calories 354.7
  • Total Fat - 13.6 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 100.3 mg
  • Sodium - 1242 mg
  • Total Carbohydrate - 18.1 g
  • Dietary Fiber - 4.5 g
  • Sugars - 11.9 g
  • Protein - 41.6 g
  • Calcium - 377.6 mg
  • Iron - 5 mg
  • Vitamin C - 94.3 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.

Step 2

In a bowl, whisk together the honey, half the tamari, minced garlic and chili powder; stir well to mix.

Step 3

Lay the rainbow trout skin side down onto parchment paper and season with salt and pepper. Use a brush to spread the honey garlic mixture onto the fish.

Step 4

Add the bok choy to a large mixing bowl and drizzle with the remaining tamari and sesame oil. Toss well.

Step 5

Transfer bok choy to baking sheet and organize it around the rainbow trout.

Step 6

Place in the oven and bake for 12 to 15 minutes or until the fish flakes easily when poked with a fork.

Step 7

Remove from oven and enjoy.

Tips & Variations

No special items needed.



Great meal! We increased this to feed 4 without any problems and instead of tamari we used soy sauce which worked for us. Will be making again when it is warmer and the baby bok choy are available -- we used the regular bok choy which also worked out well. Thanks for sharing!

review by:
(26 Jan 2019)