Steelhead Trout Fillets with Lemon-Sage Butter
Serving Size: 4 servings
60 – 120 g (2 – 4 oz)
Fresh chopped sage
15 ml (1 tbsp)
Juice of ½ lemon
Steelhead trout fillets, skin on
4 – 170 g (6oz)
Lemon, thinly sliced
Garlic, peeled and thinly sliced
- Preheat oven to 425 degrees F.
- In a small saucepan, melt butter over very low heat, mixing in the sage and lemon juice. Set aside.
- Line a large baking pan with aluminum foil (enough to seal closed over the fish). Lightly grease the aluminum foil with olive oil, place half the thinly sliced lemons and garlic in a layer on the foil. Lay the fillets, skin side down, on the lemons and garlic. Baste generously with the lemon butter. Sprinkle with salt and pepper. Layer the rest of the thinly sliced lemons and garlic over the fillets. Seal the foil.
- Bake at 425 degrees for 15 minutes. Open the foil and continue to bake an additional 5-10 minutes, or until the thickest part of the fillet flakes easily with a fork. Remove the fish to a platter and serve.