Print: Steelhead Trout Bake with Dijon Mustard

This steelhead trout recipe is really yummy — not overpowering with mustard. And, after all, any dish that begins with white wine has to be good! It's not oily or buttery or anything. I've made it with salmon, and it's equally tasty.

Prep

14 min

Cook

26 min

Servings

Difficulty

Medium

Ingredients

cooking spray
1 pound skinless steelhead trout fillets
0.25 cups dry white wine
2.5 tablespoons Dijon mustard
2 cloves garlic , pressed
1 tablespoon lemon juice
1 teaspoon dried dill weed
1 teaspoon lemon-pepper seasoning

Instructions

1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2 Arrange trout fillets in the baking dish. Mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning in a bowl; spread over the fillets, letting some run underneath the fish.
3 Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.

Nutrition per serving

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