Baked fillets fish Recipes

August 4, 2015
Saucy Lemon Fish Fillets

Baked Steelhead Trout Fillet-1-13If you’re on the lookout for an impressive holiday dish that can take center stage, I have good news for you, your search is over! This extraordinary seafood dish is so gorgeous. Anytime you serve a whole side fillet of fish, it demands attention:). It couldn’t be any easier to make either. I’ve made this trout when entertaining guests, but it’s simple enough (and delicious enough) that I make it for weeknight dinners for just Sergi and me.

The fish is perfectly flaky, moist and juicy. Shallot and garlic are great flavor buddies in this dish, that are mild with just the right amount of aroma. I love the addition of lemon zest, which also perfumes the fish and the freshly squeezed lemon juice gives a bright note of acidity.

You can use salmon instead of the trout. If you’re using salmon, it tends to be a little bit thicker than steelhead trout, so you might need to cook it just a few minutes longer.Baked Steelhead Trout Fillet-1 You can prep the fish ahead of time, and keep it in the refrigerator until you’re ready to put it in the oven. It’s very convenient for Sunday dinners, holidays or other entertaining events.

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

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.

Add the garlic and lemon zest and cook for another minute.

Cool slightly. Squeeze in half of the lemon juice.

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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.

Spoon the butter over the fish.

Sprinkle with half of the minced dill. (The butter will solidify the longer it stands or if you put it in refrigerator.)

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.

Use several spatulas to take the fish off the baking sheet in one piece.

The fish will come right off, leaving the skin behind. What a neat trick, huh? Roll up the aluminum foil or parchment paper, the skin comes right off and it’s so much easier to wash the baking sheet.

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Source: www.olgasflavorfactory.com


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