Easy Baked Steelhead Trout (Paleo, Gluten Free)

I know this is good when my picky toddler approves and eats a big serving of it. I was lucky to be at Whole Foods today when this beautiful wild-caught specimen was just received and put out for sale.

When I unwrapped it at home, I seriously considered just slicing into it and eating it raw with some coconut aminos. It looked THAT good.

Instead, I prepared some very simple ingredients to prepare this fish for baking to retain maximum natural flavor.

Generously season the fish with salt and pepper.

Then, lay it on a bed of onions on foil and cover with herbs, more onions and butter. Drizzle with lemon juice and olive oil.

Seal your fish in foil, place it on a baking sheet and cook in a 375 oven for about 18 minutes per pound if you use a big fillet like me. Otherwise, if your fillets are thin, you should reduce cooking time and check for doneness.

When the fish comes out of the oven, let it sit for a few minutes before opening the bag.

You’ll need:

• 1-2 lb of fresh, wild-caught (if available) steelhead trout. You may use a large fillet. If using individual, smaller fillets, adjust cooking time as these will cook faster.
• Sea salt and black pepper
• 1 onion, sliced
• 1 small lemon
• bay leaves
• oregano
• Olive oil
• Butter to lay on fish

1. Preheat oven to 375
2. Generously season fish with salt and pepper
3. Spread a piece of foil out on a baking sheet and rub with butter. Then lay a bed of onion slices down
4. Lay fish on top of onion bed and top with remaining onion, herbs and butter.
5. Drizzle with lemon juice and olive oil and cover the top with foil to seat
6. Bake for about 25-30 minutes (check for doneness with a fork. This fish may be eaten medium rare)
7. Take out of oven and leave in foil for 3-4 minutes before serving

This dish is amazing with this beautiful, fresh fish. The herbs are not overpowering and really bring out the natural flavor of the fish.

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