Herb-Crusted Steelhead Trout with Garlic Butter
A perfectly tender and flavorful steelhead trout fillet baked with aromatic shallots, fresh garlic, bright lemon, and fragrant herbs. This simple yet elegant dish delivers restaurant-quality results in just 30 minutes.
Ingredients
- 1 steelhead trout or salmon fillet 1½ - 2½ lbs
- 4 tablespoons butter
- 1 shallot finely minced
- 2 garlic cloves minced
- 1-2 tablespoons fresh dill minced
- Salt and ground black pepper to taste
- 1 lemon 1 teaspoon zest and all juice
Instructions
- Preheat the oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil or parchment paper.
- In a skillet or small saucepan, melt the butter over medium heat. Add the minced shallot and cook for about 3 minutes, until the shallot becomes soft and translucent.
- Add the minced garlic and lemon zest to the butter mixture, cooking for another minute until fragrant. Remove from heat and let cool slightly. Squeeze in half of the lemon juice.
- Place the fish on the prepared baking sheet. If it's particularly large, lay it diagonally across the baking sheet. Season both sides with salt and pepper.
- Spoon the garlic shallot butter mixture evenly over the fish fillet. Sprinkle with half of the minced fresh dill.
- Roast in the preheated oven for 12-17 minutes, depending on the thickness of the fish. Test for doneness by gently pricking with a fork - the fish should flake easily when ready.
- Carefully transfer the fish to serving plates using several spatulas to keep it in one piece. Squeeze the remaining lemon juice over the fish and sprinkle with the remaining fresh dill before serving.