July 17, 2013 | 2 minute read

Despite the current hubbub about the study on omega-3 fats and prostate cancer, you can still enjoy our Health-e-Recipe for Lemon Baked Trout.

Aside from this study and the many factors that may have affected its findings, the majority of long-term human studies have found that people who eat seafood more frequently than red meat are generally healthier and live longer. Like salmon, trout is rich in heart-healthy omega-3 fats, which are now being investigated for potential cancer prevention benefits.

Trout and other fish fillets are easy to cook, too. After you add the lemon slices and wrap it in foil, baking fish for 15-20 minutes gives you a delicious, light entrée that goes well with a mixed salad and any kind of whole grain. The low calorie content can help you manage your weight for lower cancer risk.

You can add a sprinkle of fresh or dried green herbs (think dill or thyme) before cooking. And if you can’t find trout in the store, any thin-cut fillet of white fish like perch or tilapia will work well, too. Just make sure the fish is fully cooked by seeing if it flakes easily with a fork, a sign that it is done.

For information about which types of fish are eco-friendly, visit the Monterey Bay Aquarium. Subscribe to our weekly Health-e-Recipes.