Simple Lemon Herb Fillets Print Email

Ideal for Steelhead Trout, Arctic Char, Rainbow Trout, Salmon and other fish fillets.

2 lb steelhead fillet, with or without skin
2 clove garlic, crushed
1.5 TBS fresh rosemary, thyme leaves, or a combination; chopped
the zest from 1 lemon
the juice of 1/2 lemon
1/4 teaspoon sea salt or smoked sea salt
1/2 teaspoon fresh ground pepper
1 tablespoon extra virgin olive oil

Adjust oven rack to top position, preheat to 450 degrees. Line a flat baking sheet with parchment paper and mist with cooking spray. Place fish on prepared baking sheet

Combine garlic, herbs, lemon, sea salt, pepper and olive oil and spread over the top of the fillet – this can be done up to 1 hour ahead and chilled. Roast until flaky, about 8-9 minutes – conditions vary, test with a fork for doneness.