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
- 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
- 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.
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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.