Ingredients
- 1 pound steelhead trout fillets
- 1/4 cup white wine dry
- 2 1/2 tablespoons Dijon mustard
- 2 cloves garlic pressed
- 1 tablespoon lemon juice
- 1 teaspoon dill
Instructions
- Preheat oven to 400 degrees F
- Line a small baking dish with foil, and arrange the trout fillet(s) in it.
- Mix the white wine, Dijon mustard, garlic, lemon juice, and dill.
- Pour the mixture over the fillet(s), letting some run underneath the fish. (Pictured here: one half pound fillet.)
- Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.
- 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.
Recipe from allrecipes.com.
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