Meatless Friday: Steelhead Trout with Lemon and Garlic

For Meatless Friday, Barb Szyszkiewicz shares an easy recipe you can make either with salmon or its lookalike, steelhead trout. Download our printable recipe card!

Steelhead trout looks and tastes like salmon, and you prepare it exactly the same way you'd prepare salmon. If you can't find steelhead, salmon fillets will work just as well in this recipe. I generally buy whichever one has the better price!

This recipe bakes at 425 degrees, which conveniently is also the baking temperature for roasted potatoes or other vegetables. You'll need to get those into the oven earlier than the fish if you plan to serve them as sides, as they take about 30 minutes to cook, but it's worth it to have the whole dinner cooking at once, with minimal cleanup after! I use sheet pans for all of this, covered in foil. Space the oven racks apart evenly and roast the vegetables or potatoes on the lower rack while you cook the fish on the top.

Steelhead Trout with Lemon and Garlic

Makes 4 servings

Ingredients

Vegetable or olive oil for the pan
1 1/2 lb. steelhead trout fillet
2 TBSP butter
2 cloves garlic, minced
salt and pepper to taste
zest and juice of 1 lemon
2 TBSP fresh parsley, chopped

Directions

Preheat oven to 425. Prepare a baking dish by brushing it with a little vegetable or olive oil. Place the fish onto the prepared baking dish.
Melt butter in a small skillet and add the garlic, cooking over low heat until fragrant. Add salt and pepper (you can even add crushed red pepper if you want a spicier dish). Stir in the lemon zest and juice. 
Spoon garlic butter over the fish and bake about 15-20 minutes (check it for doneness at 15) depending on thickness. When fish is done to your liking, sprinkle fresh parsley over the top and serve.