Steelhead Trout Fillets with Lemon-Sage Butter
The Ralph's at my work has a special on for steelhead trout fillets, and I love fish, so I popped over yesterday and grabbed some. I've never had trout before, but I have a method of cooking any kind of fish that's never failed me. These fillets came out moist, tender, and absolutely delicious. I served them with a side of risotto. Enjoy!
Steelhead trout fillets, 1 for each person (I've also done this with salmon fillets, also with great results)
2 cloves garlic
1/3 to 1/2 stick of butter
Powdered sage (or fresh, or whatever, I suppose)
Old Bay seasoning powder
1. Preheat oven to 425 degrees F.
2. In a small saucepan, melt butter over very low heat, mixing in a generous dash of sage and juice from one slice of lemon. When butter is melted, set aside.
3. Line a large baking pan with aluminum foil (enough to seal closed over the fish). Lightly grease the bottom of the pan with olive oil, and add a layer of thinly sliced lemons and garlic. Lay fish on top, skin side down.
4. Baste fish generously with lemon butter. Sprinkle generously with Old Bay seasoning powder, then lightly with salt and pepper.
5. Cover fish with a layer of thinly sliced lemons and garlic.
6. Seal foil closed over the fish.
7. Bake, sealed, at 425 degrees for 15 minutes.
8. Uncover and continue to bake an additional 5-10 minutes, or until the thickest part of the fillet flakes easily with a fork.
- Fish, Main Dishes