Name: Steelhead Trout
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 steelhead trout or salmon fillet (1 1/2 – 2 1/2 lbs); 4 Tablespoons butter; 1 shallot, minced; 2 garlic cloves, minced; 1–2 Tablespoons fresh dill, minced (you can also use other herbs, like parsley, chives)); salt, ground black pepper, to taste; 1 lemon (1 teaspoon of zest and all the freshly squeezed juice)

1

Preheat the oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil or parchment paper.

2

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.

3

Add the garlic and the lemon zest, cook for another minute. Cool slightly. Squeeze in half of the lemon juice.

4

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.

5

Spoon the butter over the fish.

6

Sprinkle with half of the minced dill.

7

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.

8

Use several spatulas to take the fish off the baking sheet in one piece. (Or cut it into sections, if it’s easier.)

9

Squeeze the other half of the lemon over the fish and sprinkle with more fresh dill.