Baked Steelhead Trout with Dijon
Baked Steelhead Trout with Dijon features tender, flaky fillets brushed with a tangy mustard and white wine glaze, brightened by lemon and aromatic garlic. A hint of dill and lemon-pepper rounds out the flavor, making each bite clean and vibrant. Perfect for a weeknight dinner or a light, elegant main course for guests.
- Prep10 mins
- Cook10 mins
- Serves4
- DifficultyEasy
- 1
Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking dish with cooking spray.
- 2
Place the trout fillets in the baking dish. In a bowl, combine the white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning; spread the mixture over the fillets, allowing some to flow under the fish.
- 3
Bake in the preheated oven until the fish turns opaque and flakes easily, 10 to 15 minutes.
- Calories 515.44 kcal High
- Protein 25.97 g Good Source
- Carbs 12.36 g Moderate
- Total Fat 38.52 g High
- Saturated Fat 3.14 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 61.74 mg High
- Sodium 157.26 mg Moderate
- Fiber 0.41 g Low Source
- Sugar 1.05 g Low Source
- Added Sugar 0.8 g Low Source
- Calcium 24.47 mg Low Source
- Iron 0.64 mg Low Source
- Potassium 448.73 mg Low Source
- Vitamin A 16.72 mcg_rae Low Source
- Vitamin C 1.25 mg Low Source
- Vitamin D 0.02 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Fish 🐟
- Mustard
- Sulfites
- Garlic 🧄
- Alcohol 🚫🍷