Baked Steelhead Trout with Tbsp Olive Oil

Serves 4 in about 25 minutes. A stove recipe built around tsp garlic powder.

Ingredients

• 1 1 - 2 lb steelhead filet (wild caught steelhead is the best. you can use frozen, but thaw the filet first)
• 2 tbsp fresh squeezed lemon juice (about 1/2 of a lemon, reserving some for the slices)
• 1 tsp kosher salt
• ½ tsp pepper
• 1 tsp garlic powder
• 3 or 4 fresh lemon slices (cut about 1/8 inch thin)
• 2 tbsp chives (fresh is best, but dried are fine)
• 1 tbsp olive oil

Method

1. Warm oven to 325° degrees.Place a piece of parchment on a baking tray that is large enough for your steelhead filet. Set steelhead filet on the parchment skin side down (no need to spray or oil as the parchment will keep it from sticking).
2. Squeeze the lemon juice over entire filet. Keep 3 or 4 lemon slices aside.
3. Scatter Kosher salt, pepper, and the garlic powder over the filet.
4. Set the lemon slices on top, along the length of the filet.
5. Scatter the chives liberally over the filet.
6. Lightly drizzle with olive oil, not too much, just enough to lightly coat filet. This will help give a gentle browning while keeping the chives from drying out.
7. Cook for about 20 minutes. The larger and thicker filets may require more cook time. 20 minutes is my average cook time. Just watch it and don't let it over cook.

More seafood ideas are in the seafood collection.