Steelhead Trout Bake

Steelhead Trout Bake

Steelhead Trout Bake with Dijon Mustard

This is one of our favorite baked fish recipes. Very flavorful with the mustard, dill weed, and lemon-pepper combination.

Cooking spray or non-stick foil

1 pound skinless steelhead trout fillets (or salmon fillets)
¼ cup dry white wine
2 ½ tablespoons Dijon mustard
2 cloves garlic, pressed
1 tablespoon lemon juice
1 teaspoon dried dill weed
1 teaspoon lemon-pepper seasoning

  • Preheat oven to 400 degrees. Spray a 9×13-inch baking pan with cooking spray or line with non-stick foil.
  • Arrange trout fillets in the baking dish. In a bowl, mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning. Spread over the fillets letting some run underneath the fish.
  • Bake in oven until the fish is opaque and flakes easily. About 15 minutes depending on the density of the fillets.

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