Quick answer
Steelhead trout baked with a sweet and tangy maple Dijon glaze. One pan, 25 minutes.
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Steelhead trout looks like salmon but tastes milder and more delicate. A maple and Dijon glaze adds a little sweetness and tang without hiding the fish.
Serves: 4 | Prep: 10 minutes | Cook: 12 to 15 minutes
Ingredients
- 1.5 lb Farmed Steelhead Trout Fillets
- 2 tbsp maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp grainy mustard (optional)
- 1 tbsp olive oil
- 1 clove garlic, minced
- Salt and black pepper
- 1 lemon, thinly sliced
- 1 tbsp fresh parsley or dill, chopped
Method
- Heat the oven to 400°F (200°C) and line a baking tray with parchment paper.
- Pat the trout dry and place it skin side down on the tray. Season lightly with salt and pepper.
- Whisk the maple syrup, Dijon, grainy mustard, olive oil and garlic, then brush it over the fish.
- Lay the lemon slices around the fillets.
- Bake for 12 to 15 minutes, until the fish flakes easily and reaches 70°C (158°F) at the thickest part.
- Spoon any glaze from the tray over the top, sprinkle with herbs and serve.
Tips
- Roast some green beans or asparagus on the same tray for an easy one-pan dinner.
- Fresh fillets are best cooked within a day or two. The vacuum-packed fillets keep well in the freezer.
Safe to eat: Health Canada recommends cooking fish to 70°C (158°F), checked at the thickest part.
