Garlic Butter Steelhead Trout
Simple steelhead trout recipe baked in foil with garlic, lemon, butter, and fresh herbs.
Servings: 2
Ingredients
- 1 pound steelhead trout filet skin removed optional
- 1/3 cup butter softend/room temp
- 2 cloves garlic minced/grated
- small handful fresh parsley minced
- small handful fresh dill minced
- Lemon slices to top
- salt to taste
Instructions
- Preheat oven to 350°F.
- Add softened butter to a small bowl. Stir in garlic, parsley, and dill. Mix until fully incorporated.
- Roll out a sheet of aluminum foil that is roughly 8 inches longer than the filet. If your filet is larger/wider, you can crimp together two pieces of foil so you have more foil to work with. They also make wider rolls of foil.
- Place the trout filet in the center of the foil. Fold up all 4 sides of the foil. Season trout with salt.
- Spread herb butter over the trout until evenly coated or top with 3 large dollops. Top with sliced lemon wheels.
- Fold the long sides of the foil over the trout, covering completely, and seal it tightly. Fold the ends over and seal into a closed packet. Place on a baking sheet and bake until fully cooked, about 15-18 minutes.
- Carefully open the foil packet when ready to serve. Steam will build up and may be hot when opening!
Notes
There are a few methods when it comes to covering the fish in garlic butter. If you soften the butter into a soft paste, you can evenly spread it on top of the filet. It's a great way to ensure the fish is entirely covered. Melting the butter entirely works, too.
This foil method will work for just about any fish and any topping. I've done it with cod, haddock, salmon, and of course trout. If your fish is on the larger side, you can crimp together two pieces of foil so you have a larger surface area.
Nutrition
Serving: 1g | Calories: 357kcal | Carbohydrates: 1.9g | Protein: 45.7g | Fat: 17.2g | Saturated Fat: 3.7g | Cholesterol: 15mg | Sodium: 79mg | Fiber: 0.5g | Sugar: 0.4g