Baked Steelhead Trout with Garlic Butter Sauce

roasted steelhead trout with garlic lime butter

5 from 27 votes

Baked Steelhead Trout with Garlic Butter Sauce

This baked steelhead trout recipe with garlic butter sauce is oven-roasted over a bed of sliced onions, seasoned with salt and dried herbs, and topped with a simple garlic butter lime sauce.

Servings:

Ingredients

Steelhead Trout

1½ lbs steelhead trout fillet
1 onion
2 tbs olive oil
2 lemons
salt and pepper to taste
½ tbs Italian herb seasoning
1 teaspoon dried garlic granules

Garlic Lime Butter Sauce

4 tbs butter
6 garlic cloves
1 lime
pinch of salt

US Customary - Metric

Instructions

Steelhead Trout Recipe

Heat oven to 425 ℉ (218 ℃).
Peel and cut an onion into slices. Put some olive oil with onions in a baking dish.
Place fish on top of the onions. Squeeze half a lemon over fish. Season with salt, pepper, and any other dry ingredient you fancy.
Slice the rest of the lemons thinly. Place the thinly sliced lemons over the top of fish.
Bake for about 25 minutes or until the fish is cooked through (depends on the thickness and size of fish).
Roast some veggies in a second pan if you like- it’s about the same cooking time.

Garlic Lime Butter

Mash 6 large cloves of garlic with some salt using a mortar and pestle. Alternatively, mince the garlic finely.
Add butter to the pan (roughly 4 tablespoons).
Add the mashed garlic to the butter and cook on medium-high until garlic starts to turn golden.
Squeeze the juice from 1 whole lime to the sauce. Stir, take off the heat.
Spoon the sauce over the steelhead trout once the fish is out of the oven.

Notes

Sometimes I peel and slice a potato to go under the fish. If adding potato, put the onion and potato in the oven without the fish for about 10 minutes. Then, continue with baking the fish.
Storage: Store trout in the fridge for 2 to 3 days in an airtight container. Leftover steelhead trout is great atop a bed of greens or vermicelli rice.

Nutrition