Baked Steelhead Trout with Garlic Butter Sauce
This baked steelhead trout recipe with garlic butter sauce is oven-roasted over a bed of sliced onions, seasoned with salt and dried herbs, and topped with a simple garlic butter lime sauce.
This baked steelhead trout recipe with garlic butter sauce is oven-roasted over a bed of sliced onions, seasoned with salt and dried herbs, and topped with a simple garlic butter lime sauce.
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Heat oven to 425 ℉ (218 ℃).
Peel and cut an onion into slices. Put some olive oil with onions in a baking dish.
Place fish on top of the onions. Squeeze half a lemon over fish. Season with salt, pepper, and any other dry ingredient you fancy.
Slice the rest of the lemons thinly. Place the thinly sliced lemons over the top of fish.
Bake for about 25 minutes or until the fish is cooked through (depends on the thickness and size of fish).
Roast some veggies in a second pan if you like- it’s about the same cooking time.
Mash 6 large cloves of garlic with some salt using a mortar and pestle. Alternatively, mince the garlic finely.
Add butter to the pan (roughly 4 tablespoons).
Add the mashed garlic to the butter and cook on medium-high until garlic starts to turn golden.
Squeeze the juice from 1 whole lime to the sauce. Stir, take off the heat.
Spoon the sauce over the steelhead trout once the fish is out of the oven.
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