Baked Steelhead Trout Fillet

The recipe Baked Steelhead Trout Fillet can be made in around 25 minutes. One portion of this dish contains roughly 9g of protein, 14g of fat, and a total of 168 calories. For $1.26 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 4. It is brought to you by Olgas Flavor Factory. If you have butter, salt, shallot, and a few other ingredients on hand, you can make it. 458 people have made this recipe and would make it again. It is a good option if you're following a gluten free and pescatarian diet. Overall, this recipe earns a rather bad spoonacular score of 34%. The Best Marinated Salmon (Or Steelhead Trout) With Maple Walnut, Steelhead Trout With Honey-Mustard Horseradish Sauce, and Orange Glazed Grilled Steelhead Trout or Salmon are very similar to this recipe.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 450 degrees. Line a rimmed baking sheet with aluminum foil or parchment paper.In a skillet or small saucepan, melt the butter. Add the shallot and cook on medium heat for about 3 minutes, until the shallot softens.Add the garlic and the lemon zest, cook for another minute. Cool slightly. Squeeze in half of the lemon juice.Place the fish on the prepared baking sheet. If it's really big, lay it diagonally across the baking sheet. Season with salt and pepper.Spoon the butter over the fish.Sprinkle with half of the minced dill.Roast in the oven for 12-17 minutes, depending on how thick the fish is. The best way to check for doneness is to use a fork to gently prick the fish, and if it flakes easily, it's ready.Use several spatulas to take the fish off the baking sheet in one piece. (Or cut it into sections, if it's easier.)Squeeze the other half of the lemon over the fish and sprinkle with more fresh dill.

 

Step by step:

1. Preheat the oven to 450 degrees. Line a rimmed baking sheet with aluminum foil or parchment paper.In a skillet or small saucepan, melt the butter.

2. Add the shallot and cook on medium heat for about 3 minutes, until the shallot softens.

3. Add the garlic and the lemon zest, cook for another minute. Cool slightly. Squeeze in half of the lemon juice.

4. Place the fish on the prepared baking sheet. If it's really big, lay it diagonally across the baking sheet. Season with salt and pepper.Spoon the butter over the fish.Sprinkle with half of the minced dill.Roast in the oven for 12-17 minutes, depending on how thick the fish is. The best way to check for doneness is to use a fork to gently prick the fish, and if it flakes easily, it's ready.Use several spatulas to take the fish off the baking sheet in one piece. (Or cut it into sections, if it's easier.)Squeeze the other half of the lemon over the fish and sprinkle with more fresh dill.

Nutrition Information:

covered percent of daily need