Lemon-Herb Baked Trout Steaks
Tender trout steaks baked with lemon, onion, dill, and garlic.
- Time
- 35 min
- Serving
- 462 kcal
- Ingredients
- ≈ $4.55
- Protein
- 46 g
Ingredients
- 1 Trout steakspack 500 g ≈ $9.00 220 g
- 2 Lemon≈ $4.70 per kg 35 g
- 3 Dillpack 50 g ≈ $1.80 8 g
- 4 Garlic≈ $10.00 per kg 4 g
- 5 Olive oil 10 ml
- 6 Onions≈ $1.60 per kg 60 g
- 7 Salt 2 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Pat trout1 steaks dry, then season generously with salt, pepper, and olive oil.
Slice onion6 into rings, cut lemon2 into thin rounds, and finely chop garlic4 and fresh dill3.
Arrange onion6 rings in a baking dish, place trout1 steaks on top, sprinkle with garlic4 and dill3, then cover with lemon2 slices.
Bake at 375°F (190°C) for 18–22 minutes, until the flesh is just opaque and flakes easily with a fork.
Let the fish rest for 5 minutes before serving with the onions6 and pan juices.
Tips
- Why it works
- Apply salt and pepper to the fish skin right after patting it dry, so they absorb evenly and don't dissolve in the juices while baking. If you rub them on after the oil, the spices run off into the dish.
- Substitutions
- Replace the lemon with lime of the same weight if you have no lemon. You can leave out the dill, or add 5 g of parsley instead.
- Common mistakes
- The fish is overcooked if the skin cracks and the flesh falls apart when cut. Bake 5 minutes less and cover with foil.
- Storing and reheating
- Keep in the fridge for 1 day, wrapped in cling film. Reheat in the microwave for 1–2 minutes at 600 W with a splash of water.
- Serve with
- Serve with mashed potatoes or boiled rice to soften the lemon's tartness and balance the dish.
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