Ingredients
For the Fish and Marinade
- 2 steelhead trout fillets (about 6 to 8 ounces each)
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 2 cloves garlic (minced)
- 1 tsp dried thyme
- ½ tsp smoked paprika (optional, for added flavor)
- Salt (to taste)
- Pepper (to taste)
For Garnish (optional)
- Lemon slices
- Fresh thyme sprigs
Instructions
- Preheat oven. Set your oven to 400°F (200°C) to get it ready for baking the trout.
- Prepare marinade. In a small bowl, combine olive oil, fresh lemon juice, minced garlic, dried thyme, smoked paprika if using, salt, and pepper to create a flavorful marinade.
- Marinate trout. Place the steelhead trout fillets in a baking dish or resealable bag. Pour the marinade over the fillets and ensure they are evenly coated. Refrigerate and let them marinate for 15 to 20 minutes. If short on time, even 5 minutes will add flavor.
- Prepare baking pan. Lightly grease a baking pan to prevent the trout from sticking during cooking.
- Arrange fillets. Remove fillets from marinade and place them on the greased baking pan in a single layer.
- Bake trout. Place the baking pan in the preheated oven and cook the trout for 12 to 15 minutes, depending on thickness. The fish is done when it flakes easily with a fork and is cooked through.
- Rest fish. Take the trout out of the oven and let it rest for a couple of minutes to allow juices to redistribute.
- Garnish and serve. Optionally garnish the trout with lemon slices and fresh thyme sprigs before serving for an extra touch of flavor and presentation.
Notes
- Marinating for longer enhances flavor but even a short 5-minute marinade is effective.
- Use fresh lemon juice for a bright, fresh taste.
- Smoked paprika adds a subtle smoky depth but can be omitted for a milder flavor.
- Ensure not to overcook the trout to keep it moist and flaky.
- Use a timer to avoid drying out the fish during baking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
