Baked Steelhead Trout Fillet

Baked Steelhead Trout Fillet-1-13

If you’re on the lookout for an impressive holiday dish that can take center stage, I have good news for you, your search is over! This extraordinary seafood dish is so gorgeous. Anytime you serve a whole side fillet of fish, it demands attention:). It couldn’t be any easier to make either. I’ve made this trout when entertaining guests, but it’s simple enough (and delicious enough) that I make it for weeknight dinners for just Sergi and me.

The fish is perfectly flaky, moist and juicy. Shallot and garlic are great flavor buddies in this dish, that are mild with just the right amount of aroma. I love the addition of lemon zest, which also perfumes the fish and the freshly squeezed lemon juice gives a bright note of acidity.

You can use salmon instead of the trout. If you’re using salmon, it tends to be a little bit thicker than steelhead trout, so you might need to cook it just a few minutes longer.  You can prep the fish ahead of time, and keep it in the refrigerator until you’re ready to put it in the oven. It’s very convenient for Sunday dinners, holidays or other entertaining events. 

Baked Steelhead Trout Fillet-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. Add the shallot and cook on medium heat for about 3 minutes, until the shallot softens.

Add the garlic and lemon zest and cook for another minute.

Baked Steelhead Trout Fillet-1-2

Baked Steelhead Trout Fillet-1-3

Cool slightly. Squeeze in half of the lemon juice.

Baked Steelhead Trout Fillet-1-5

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.

Baked Steelhead Trout Fillet-1-4

Spoon the butter over the fish.

Baked Steelhead Trout Fillet-1-6

Sprinkle with half of the minced dill. (The butter will solidify the longer it stands or if you put it in refrigerator.)

Baked Steelhead Trout Fillet-1-8

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.

Baked Steelhead Trout Fillet-1-9

Use several spatulas to take the fish off the baking sheet in one piece.

Baked Steelhead Trout Fillet-1-10

Baked Steelhead Trout Fillet-1-11

Baked Steelhead Trout Fillet-1-12

The fish will come right off, leaving the skin behind. What a neat trick, huh? Roll up the aluminum foil or parchment paper, the skin comes right off and it’s so much easier to wash the baking sheet.

Squeeze the other half of the lemon over the fish and sprinkle with more fresh dill.

Baked Steelhead Trout Fillet-1-13

Baked Steelhead Trout Fillet-1-14

Baked Steelhead Trout Fillet
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4-6
Ingredients
  • 1 steelhead trout or salmon fillet
  • 4 Tablespoons butter
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1-2 Tablespoons fresh dill, minced
  • salt, pepper
  • 1 lemon, 1 teaspoon of zest and all the freshly squeezed juice
Instructions
  1. Preheat the oven to 450 degrees. Line a rimmed baking sheet with aluminum foil or parchment paper.
  2. 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.
  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.
  5. Spoon the butter over the fish.
  6. Sprinkle with half of the minced dill.
  7. 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.
  8. Use several spatulas to take the fish off the baking sheet in one piece. (Or cut it into sections, if it’s easier.)
  9. Squeeze the other half of the lemon over the fish and sprinkle with more fresh dill.

 

Signature

Related posts:

Comments

  1. Rob says

    This is exactly what I’m looking for. Will be cooking tonite with responce to follow: can’t wait.

  2. Martha says

    Just made this tonight and LOVED it! I am not a big fish eater but I may be after this dish! I loved the tip about baking on aluminum foil. The fillet came off the skin just as easy as you said. Great recipe!

  3. Ellen Goldenson says

    Hi Olga,
    I’m a brand new follower of your blog. I found you by googling recipes for steelhead trout. I absolutely love this recipe. It was delicious and so easy. I highly recommend it to others and will make it again soon. Also, love your overall philosophy of life. I look forward to cooking many of your recipes soon.

    • says

      Hi Ellen,
      Welcome to the blog:). I’m so glad to hear that you enjoyed this recipe. I hope you’ll find many others recipes that will be just as enjoyable.

  4. Ryan says

    Absolutely delicious. I used unsalted butter, but then salted the melted butter with a lightly smoked sea salt. I also cooked this in the over on a cedar roasting plank. I decreased the temp to 400 once it was in the oven as we like salmon and trout more on the rare side. The shallot and garlic crisped up nicely on top of the trout and made for a delicious burst of flavor. Thanks, Olga!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>