The Latest

all lifestyle

BusinessFamilyGather

The Latest

food

lifestyle

Lover of all things food

Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

hungry for more?

sign up for exclusive recipes, entertaining guides and more!

or check out these
popular categories:

Slow Baked Steelhead Trout

Posted by: Ari Laing

Fresh Steelhead trout is slow baked with lemon, blood orange, and dill for an easy, flavorful weeknight dinner! This baked trout recipe is quick, healthy, and perfect with a big green salad or roasted veggies. GF

recipe +-

Posted by: Ari Laing
Print Recipe
5 from 2 votes

Slow Baked Steelhead Trout

Fresh Steelhead trout is slow baked with lemon, blood orange, and dill for an easy, flavorful weeknight dinner! GF
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner
Cuisine: American
Keyword: slow baked fish, steelhead trout recipe
Servings: 4 servings
Calories: 295kcal
Author: Ari Laing

Equipment

  • Parchment paper
  • A rimmed baking sheet
  • Microplane zester

Ingredients

  • 1 ¼ lb Steelhead trout skin on
  • 2 tsp onion salt
  • ¾ tsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • 3 Tbsp unsalted butter
  • 1 lemon
  • 1 blood orange
  • 2 Tbsp fresh dill large stems removed

Instructions

  • Season the trout. Preheat an oven to 275 F. Lightly pat the trout dry on both sides with a paper towel, then place on a parchment lined rimmed baking sheet. Season the flesh of the fish with 2 tsp onion salt, ¾ tsp Kosher salt, and ¼ tsp black pepper. Zest the lemon and blood orange over the trout fillet, then sprinkle small bits of the butter all over. Add 2 Tbsp of fresh dill leaves all over.
  • Slice the citrus. Using a sharp knife, thinly cut the lemon and the blood orange into ¼" thick slices. Alternate slices of citrus directly on top of the trout, covering the entire flesh of the fish.
  • Bake the trout. Cook in a preheated oven for 20-25 minutes, or until the internal temperature reached 125-130F. Serve immediately!

Notes

  • If substituting onion salt with onion powder, increase the Kosher salt to a full 1 teaspoon.

Nutrition

Sodium: 1674mg | Calcium: 74mg | Vitamin C: 17mg | Vitamin A: 373IU | Sugar: 1g | Fiber: 1g | Potassium: 561mg | Cholesterol: 105mg | Calories: 295kcal | Trans Fat: 1g | Monounsaturated Fat: 7g | Polyunsaturated Fat: 2g | Saturated Fat: 7g | Fat: 18g | Protein: 30g | Carbohydrates: 3g | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!