From start to complete, garlic butter steelhead trout fish (or salmon), cooked in foil is the perfect trout recipe inside the international. I’ve maximum possibly claimed this before in this weblog, but I swear that is truly the one.
Ingredients
1 pound steelhead trout fillet, skin removed
2 tablespoons butter
1/2 a lemon, juice squeezed
1–2 cloves garlic, minced
1 teaspoon parsley, minced (optional)
salt and pepper to taste
Preparation
1 Preheat oven to 375° F.
2 Spray a sheet of aluminum foil with cooking spray and place the trout filet in the center. Fold up all 4 sides of the foil. Season trout with salt and pepper and then squeeze juice from half a lemon over the fish until covered.
3 Melt butter in a microwave-safe bowl, stir in fresh minced garlic and drizzle over the trout until evenly coated. Top with fresh minced parsley.
4 Fold the sides of the foil over the trout, covering completely, and seal into a closed packet. Place directly on oven rack and bake until cooked through about 15-20 minutes.
5 Optional step: Open the foil exposing the top of the trout and broil for the last 4-5 minutes, for a browned top.
Ingredients
1 pound steelhead trout fillet, skin removed
2 tablespoons butter
1/2 a lemon, juice squeezed
1–2 cloves garlic, minced
1 teaspoon parsley, minced (optional)
salt and pepper to taste
Preparation
1 Preheat oven to 375° F.
2 Spray a sheet of aluminum foil with cooking spray and place the trout filet in the center. Fold up all 4 sides of the foil. Season trout with salt and pepper and then squeeze juice from half a lemon over the fish until covered.
3 Melt butter in a microwave-safe bowl, stir in fresh minced garlic and drizzle over the trout until evenly coated. Top with fresh minced parsley.
4 Fold the sides of the foil over the trout, covering completely, and seal into a closed packet. Place directly on oven rack and bake until cooked through about 15-20 minutes.
5 Optional step: Open the foil exposing the top of the trout and broil for the last 4-5 minutes, for a browned top.
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