Juicy, flaky steelhead trout is a delightfully easy main course, especially when baked in a foil packet with tasty garlic butter sauce! This simple fish dinner is cooked to perfection in rich, tasty sauce and topped with sliced lemons to make the trout finger-licking good!
1½lbssteelhead trout(washed, rinsed, and descaled)
2largelemons (1 squeezed, the 2nd sliced)
½teaspooneach, salt & pepper(to taste)
2tsp garlic(minced)
3tablespoonbutter(sliced into ½ tablespoon pats, use a good high fat butter)
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Instructions
Begin by preheating your oven to 400°F (205°C).
Arrange two long sheets of aluminum foil on a large rimmed baking sheet and use the olive oil to coat the aluminum foil (where the trout will sit).
Place your steelhead trout fillets on the oiled part of the foil and squeeze lemon juice over top. Then, season with salt and pepper to taste. Spread the minced garlic across the top of each fillet and place the sliced lemons and pats of butter on top of the garlic.
Seal the fillets securely in the foil, making a packet. Bake in the middle of your oven's center rack for 14-16 minutes, then use a fork to check for doneness. Allow the trout to rest for 5 minutes before serving.
Notes
Keep in mind that cooking times will vary based on the thickness of the steelhead trout fillet.
I prefer my trout a bit on the rare side at 120-125°F (49-52°C) at most. For medium aim for 130°F (55°C). Well done is 145°F (63°C).
Wild caught trout and salmon have less fat than farmed fish, therefore will cook faster than a farmed fish fillet. Watch closely if this is your first time cooking wild caught steelhead trout.