Going….going…..GONE! Is exactly what happened when I placed this BAKED STEELHEAD TROUT FILLET on the dinner table.
BAKED STEELHEAD TROUT FILLET
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4-6
Adapted from Cook’s Illustrated
INGREDIENTS
1 Steelhead trout fillet
2-3 Tablespoons olive oil
1 shallot, minced
2 garlic cloves, minced
1-2 Tablespoons fresh
dill,minced or fresh
parsley
salt and pepper to taste
1 lemon + 1 teaspoon of
zest
INSTRUCTIONS
Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper.
In a skillet or small saucepan, add the olive oil, minced shallot and cook on medium heat for about 3 minutes or until the shallot softens.
Add the garlic and the lemon zest, cook for another minute. Cool slightly. Squeeze in half of the lemon juice.
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.
Spoon the olive oil mixture over the fish.
Sprinkle with half of the minced dill or parsley.
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.
Use several spatulas to take the fish off the baking sheet in one piece. (Or cut it into sections, if it’s easier.)
Squeeze the other half of the lemon over the fish and sprinkle with more fresh dill or parsley.
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