Baked Steelhead Trout Filets
Baked Steelhead Trout Filets is an easy Lent recipe! If you like the taste of salmon, then you will also like this recipe. However, this particular trout has more of a “fishy” taste, but it is not bad.
I do not like fish that tastes really “fishy” and I did like this dish. I was apprehensive when the gentleman at the Seafood counter at Kroger’s recommended. But I am glad I ventured and tried it.
For the Lent season or if you feel like having a seafood recipe be sure to try Baked Steelhead Trout Filets. They are inexpensive and will feed a crowd. I served rice pilaf with our fish but next time I will serve some Roasted Broccoli instead.
Baked Steelhead Trout Filets
Ingredients
- 1 lb steelhead fillet with or without skin
- 1 clove garlic chopped fine
- 1 1/2 tablespoons coarsely chopped fresh rosemary or dried
- 1 zest lemon
- 1/2 whole lemon juice
- 1/4 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 tablespoon olive oil plus additional oil, for greasing baking pan
Instructions
- Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil.
- Preheat broiler.
- Mix together all remaining ingredients except fish into a well-blended paste.
- Place fish skin-side down (if it has skin) on baking sheet, then spread seasoning over flesh.
- Broil fish at second rack away from heat for 5 minutes or less, just enough to sear flesh but not burn herbs.
- Lower fish to 3rd or 4th rack, lower oven heat to 325°F and bake for 10 additional minutes, or until fish is cooked through in the thickest portion.
- Serve with steamed vegetables or rice.
Seafood Recipes
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Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
