For the honey garlic sauce: 2 Tbsp extra virgin olive oil 2 Tbsp lemon juice (or lime juice) 3 Tbsp low sodium soy sauce 2 Tbsp Dijon mustard 2 Tbsp honey 1 inch ginger root (peeled and grated or thinly sliced) 2 cloves garlic (pressed, minced or thinly sliced) 1 tsp kosher salt (or sea salt) 1 tsp ground pepper 1/4 tsp cayenne pepper 1 Tbsp fresh finely chopped parsley 1 Tbsp fresh finely chopped cilantro 2 Tbsp white wine (you can skip it if you don’t any on hand, but I highly recommend adding it)
For the garnish: 2 Tbsp fresh finely chopped parsley (or cilantro, or a combination of both)
In a small bowl, whisk together all of the ingredients for the sauce. Set aside. Place the trout in a large baking dish or a plastic container, or a large Ziploc bag. Cover the fish with the sauce and place in the refrigerator for at least one hour, and up to 4 hours for best results. Preheat the oven to 450F. Transfer the trout, with the sauce, into a foil boat, place on a baking sheet and bake at 450F for about 15-20 minutes or until the fish is tender and flakes easily. Do not overcook. If you start seeing albumin (white fish proteins) coming out, that’s a good indication that the fish has entered into over-cooked territory and needs to be pulled out immediately.