Steelhead Trout Bake with Dijon Mustard

Steelhead Trout Bake with Dijon Mustard

 Made  times
Nora 0

"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."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

20 m servings 145 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 19.2 g
  • 38%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 417 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

27
  1. 33 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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 w...

Most helpful
Most positive
Least positive
Newest

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 ...

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 ...

Best trout I've ever made.

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

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 w...

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

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

No fishy taste at all. Yes, you taste the mustard and dill; cut back a little if you don't like either one. BUT DO NOT OMIT! I made this according to the ingredients posted. The lemon is importa...

Fabulous. I had to use red wine and I used it on salmon instead of steelhead (they're very similar)but otherwise followed it exactly as written. We will use this frequently. Thanks Nora!!

Other stories that may interest you