Description
This Steelhead Trout recipe features tender, flaky fish baked en papillote with fresh dill, garlic, and lemon slices, creating a delicate and flavorful main dish. Served with a creamy horseradish dill sauce, it’s perfect for an elegant yet easy-to-make seafood dinner.
Ingredients
Fish and Seasoning
- 1½ pounds steelhead trout fillet (skin on)
- ½ to ¾ teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper (or to taste)
- 2 tablespoons unsalted butter (melted)
- 1 lemon (thinly sliced, plus extra lemon wedges for serving)
- 2 tablespoons fresh dill (chopped, plus small sprigs for garnish)
- 2 garlic cloves (finely minced)
- 1 tablespoon olive oil
Horseradish Cream Sauce
- ½ cup sour cream (or Greek yogurt or mayonnaise)
- 1 to 2 teaspoons prepared horseradish
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill (finely chopped)
- ½ teaspoon granulated sugar
- Salt and freshly ground black pepper (to taste)
Instructions
- Preheat the oven: Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil large enough to fold over the fish and seal it into a packet.
- Prepare the trout: Pat the trout fillet dry with paper towels and place it skin-side down on the parchment or foil. Use kitchen tweezers to remove any remaining bones. Season the fillet with salt and freshly ground black pepper.
- Add flavorings: Drizzle the melted butter and olive oil over the fillet. Sprinkle the minced garlic and chopped fresh dill evenly on top. Arrange the thin lemon slices over the fish for added fragrance and taste.
- Seal the packet: Fold the parchment or foil over the fish and crimp the edges tightly to create a sealed packet (en papillote style). Ensure it is well-sealed but avoid pressing too hard against the fish if using foil.
- Bake: Place the sealed packet on the prepared baking sheet and bake for 18–22 minutes depending on the fillet thickness. The fish is cooked when it flakes easily with a fork, looks opaque, or registers an internal temperature of 145°F (63°C).
- Make the horseradish cream sauce: While the fish bakes, whisk together the sour cream, prepared horseradish, lemon juice, finely chopped dill, granulated sugar, salt, and freshly ground black pepper in a bowl until smooth. Chill for 10–15 minutes if possible to meld flavors.
- Let it rest: Carefully open the hot packet, watching for steam. Transfer the cooked trout to a serving platter and let it rest for 5 minutes. Spoon some of the buttery cooking juices over the top to keep it moist and flavorful.
- Serve: Garnish the trout with extra dill sprigs and serve alongside the creamy horseradish sauce and lemon wedges for squeezing.
Notes
- To remove pin bones easily, use fish tweezers or needle-nose pliers before cooking.
- If you don’t have fresh dill, dried dill can be used but reduce quantity as it is more concentrated.
- Horseradish cream sauce can be made ahead and refrigerated to enhance flavor.
- Adjust seasoning to taste, especially salt and horseradish depending on your preference.
- Ensure the packet is well sealed to steam the fish perfectly and keep it moist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
