Steelhead Trout with Wine and Mustard
  1. Preheat oven to 400 degrees F
  2. Line a small baking dish with foil, and arrange the trout fillet(s) in it.
  3. Mix the white wine, Dijon mustard, garlic, lemon juice, and dill.
  4. Pour the mixture over the fillet(s), letting some run underneath the fish. (Pictured here: one half pound fillet.)
  5. Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.
  6. Don’t overcook it! Check at ten minutes!
Recipe Notes

August 31, 2015

I’ve made this many, many times and it’s always super great: no added oil or salt, and clearly (although I’m sure it would be even more magical with all fresh ingredients), I’m able to knock it out quickly with items I have in my fridge, like “jar-lic.” The original recipe calls for lemon pepper seasoning, but a.) I don’t have that, and b.) I never will.

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