Steelhead Trout Bake with Dijon Mustard Recipe - Allrecipes.com
Steelhead Trout Bake with Dijon Mustard Recipe
  • READY IN 20 mins

Steelhead Trout Bake with Dijon Mustard

Recipe by  

"This is really yummy - not overpoweringly mustardy! And, after all, any recipe 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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Preheat 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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 10 mins
  • READY IN 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 29, 2012

I really liked this quick, zesty dish. I had all the ingredients in the house, whipped it together and had a healthy meal. I love that it doesn't require butter or oil to have a great flavor. I used it on a combination of salmon, pollack, and flounder. I had to sub the dijon mustard for Cleveland stadium mustard, which is on the spicier side, with good results.

 
Most Helpful Critical Review
Nov 17, 2013

This fish was excellent but the topper was nothing special. I did not have lemon or lemon pepper.. plus I added a tablespoon of Mayonnaise because of everyone saying how overpowering the dijon was. I would have probably went up to a 4 with the addition of lemon.

 
Aug 27, 2012

I made this dish for dinner today, and it was delicious. It was easy to prepare and cook. I served it with steamed cauliflower and a salad of baby spinach, arugula, butter lettuce, tomato and avocado, and, of course, a glass of pinot grigio wine. This one went to my recipe box.

 
Nov 29, 2012

Best trout I've ever made.

 
Jan 25, 2014

Made as is. Very good! Tangy. Nothing was overpowering in my opinion.

 
Feb 27, 2013

This was delicious. I served it with Israeli couscous, steamed asparagus and slow roasted tomatoes.

 
Feb 09, 2013

This recipe was easy to put together and melt in your mouth delicious! Will make this over and over again.

 
Mar 04, 2014

My husband really liked the sauce, but I don't think any of us were crazy about the steelhead trout. It's a very firm textured fish, and I don't think I over-cooked it, but it still seemed a bit dry. The sauce might be really good on salmon, which we all love. I doubled the sauce recipe since I was using 24 oz. of fish.

 

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Nutrition

  • Calories
  • 145 kcal
  • 7%
  • Carbohydrates
  • 3.4 g
  • 1%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 4.2 g
  • 6%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 19.2 g
  • 38%
  • Sodium
  • 417 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Nora
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