Slow Baked Steelhead Trout with Citrus
Fresh Steelhead trout is slow baked with lemon, blood orange, and dill for an easy, flavorful weeknight dinner! Gluten-free.
Servings: 4 servings
- 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
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!
- If substituting onion salt with onion powder, increase the Kosher salt to a full 1 teaspoon.
Calories: 295kcal | Carbohydrates: 3g | Protein: 30g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1674mg | Potassium: 561mg | Fiber: 1g | Sugar: 1g | Vitamin A: 373IU | Vitamin C: 17mg | Calcium: 74mg | Iron: 2mg