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Oven-Baked Steelhead Trout with Dill and Horseradish Cream Recipe

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4.3 from 10 reviews

This Steelhead Trout recipe features a tender fillet baked en papillote style with fresh lemon, garlic, and dill, delivering a moist and flavorful fish. Served with a creamy horseradish sauce, it's a simple yet elegant dish perfect for a quick and healthy dinner.

  • Total Time: 30-35 minutes
  • Yield: 4 servings

Ingredients

For the Trout:

  • 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

For the 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

  1. Preheat the oven: Heat your oven to 400°F. Line a baking sheet with parchment paper or foil large enough to fold over the fish to seal.
  2. Prepare the trout: Pat the fillet dry with paper towels and place it skin side down on the parchment or foil. Use tweezers to remove any remaining bones. Season the fish with salt and pepper.
  3. Add flavorings: Drizzle the fillet with the melted butter and olive oil. Sprinkle over the minced garlic and chopped dill. Arrange lemon slices over the top of the fish.
  4. Seal the packet: If using parchment, fold the top over and crimp the edges tightly to form a sealed packet ("en papillote" style). If using foil, fold and crimp edges to seal, but avoid pressing too tightly against the fish.
  5. Bake: Place the packet on the baking sheet and bake for 18–22 minutes, depending on the thickness of the fillet. The fish is done when its internal temperature reaches 145°F or it flakes easily with a fork and is opaque throughout.
  6. Make the horseradish cream sauce: Whisk all the sauce ingredients in a bowl until smooth. Chill for 10–15 minutes, if possible, to let the flavors meld.
  7. Let it rest: Remove the fish from the oven and carefully open the packet (watch for steam). Transfer the fillet to a serving platter and let it rest for 5 minutes. Spoon some of the buttery cooking juices over the top.
  8. Serve: Garnish with extra dill and serve with the prepared horseradish cream sauce and lemon wedges.

Notes

  • Ensure the fish is dry before seasoning to help the flavors adhere better.
  • Adjust horseradish quantity in the sauce based on your heat preference.
  • The packet method (en papillote) steams the fish, keeping it moist and flavorful.
  • Use fresh dill for best flavor, but dried can be substituted if necessary.
  • Be careful when opening the packet to avoid steam burns.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 18-22 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/oven-baked-steelhead-trout-with-dill-and-horseradish-cream-recipe/