Slow-Baked Steelhead Trout with Fresh Citrus
Fresh steelhead trout is slow-baked with lemon, blood orange, and dill for a light, citrusy dinner that feels special without the effort. This easy baked trout recipe comes together quickly and pairs beautifully with a big green salad or roasted vegetables.
Servings: 4 servings
Calories: 295kcal
Video
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 (135°C). 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-inch 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 125-130°F (52-54°C). Serve immediately!
Notes
- If substituting onion salt with onion powder, increase the Kosher salt to a full 1 teaspoon.
Nutrition
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
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