Emily Scott's Baked Pomegranate-glazed Trout Recipe | Christmas 2025
This recipe by Emily Scott for baked trout with a sweet and citrusy glaze is a gorgeous main dish to serve at Christmas
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Cooking tools:
- Microplane
- Citrus press
- Pastry brush
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Spoon
- Measuring spoon
- Serving platter
Ingredients
- 1 tablespoon olive oil
- 1 kg (900 g) side of trout, skin on, pin boned
- dill fronds, to garnish
- sea salt
- freshly ground black pepper
- Zest and juice of 2 clementines
- Zest and juice of 2 oranges
- 100 g (3½ oz) pomegranate seeds
- 2 tablespoons pomegranate molasses
- 1 tablespoon orange blossom honey
- 1 garlic clove, grated
- 2 tbsp olive oil
- 500 g (1 lb 2 oz/2 cups) crème fraîche
- 4 tablespoons finely chopped chives
- 1 tablespoon lemon juice
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