Ingredients:

  • 1 lb Steelhead Trout Fillet (skin-on or off)
  • Kosher Salt and freshly ground black pepper (to taste)
  • 1 tsp Extra Virgin Olive Oil
  • 1 Tbsp Unsalted Butter, melted
  • 2 Tbsp Fresh Parsley, minced
  • 1 Tbsp Fresh Dill, chopped
  • 1 medium Lemon, zested and juiced (plus slices for garnish, optional)
  • 2 cloves Minced Garlic

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Pat the steelhead fillet aggressively dry using paper towels. Rub the fish (flesh and skin) lightly with olive oil, then season generously with salt and pepper.
  2. Melt the butter. In a small bowl, combine the melted butter, minced garlic, fresh parsley, dill, lemon zest, and lemon juice. Mix until the glaze is fragrant.
  3. Place the fillet skin-side down on the prepared baking sheet. Brush the top surface evenly with half of the prepared Lemon-Herb Glaze. Place in the preheated oven and bake for 12 to 18 minutes (use 18 minutes for thicker fillets).
  4. The fish is done when the internal temperature hits 145°F (63°C) and it flakes easily. Remove the fish from the oven. Brush the remaining glaze over the top and let it rest for 2–3 minutes before serving.