A pan-seared steelhead trout fillet finished with brown butter, shallots, garlic, fresh dill and lemon—a restaurant-quality dish that's simple enough for weeknight dinner and elegant enough to impress guests.
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Preheat the oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil or parchment paper.
In a skillet or small saucepan, melt the butter. Add the shallot and cook on medium heat for about 3 minutes, until the shallot softens.
Add the garlic and the lemon zest, cook for another minute. Cool slightly. Squeeze in half of the lemon juice.
Place the fish on the prepared baking sheet. If it’s really big, lay it diagonally across the baking sheet. Season with salt and pepper.
Spoon the butter over the fish.
Sprinkle with half of the minced dill.
Roast in the oven for 12-17 minutes, depending on how thick the fish is. The best way to check for doneness is to use a fork to gently prick the fish, and if it flakes easily, it’s ready.
Use several spatulas to take the fish off the baking sheet in one piece. (Or cut it into sections, if it’s easier.)
Squeeze the other half of the lemon over the fish and sprinkle with more fresh dill.
Store leftovers in an airtight container for up to 2 days. Reheat gently in a 300°F oven for 5–7 minutes, or eat chilled the next day.
Yes. Salmon has a similar texture and fat content, though it may be slightly fattier. Cook times remain the same; check for doneness at the thickest part of the fillet.
The fish should be opaque and flake easily with a fork at the thickest part. Internal temperature should reach 145°F (63°C). Avoid overcooking; fish continues to cook slightly after removal from heat.
Cook the fish fresh for best flavor and texture. You can prep the garlic, shallot, and herb topping up to 4 hours in advance and refrigerate in a covered bowl.
Parsley, chives, tarragon, or a combination work well. Avoid delicate herbs like basil, which lose flavor when cooked. Add them at the end for best results.
