Herbed Steelhead or Char with Lemon and Garlic Print Email

Also great with any other boneless fillet you like.

Parchment paper or foil and oil or olive oil mist
1 clove garlic, chopped fine
1 1/2 tablespoons coarsely chopped fresh rosemary
zest from 1 lemon
juice of 1/2 lemon
1/4 teaspoon sea salt (preferably smoked)
1/2 teaspoon fresh ground pepper
1 tablespoon olive oil
1 - 1.5 lb steelhead fillet

Prepare a baking or roasting pan by lining it with foil or parchment and brushing or misting it with olive oil. Preheat oven to 425 degrees and adjust rack to top of oven.

Mix together all remaining ingredients except fish into a well-blended paste. Place fish skin-side down on prepared sheet pan and spread evenly with herb blend.

Roast fish in the highest oven rack (convection fan on, if available) to 130-140° internal - about 5-10 minutes depending on conditions. Can be broiled at the end of cooking if more browning is desired.

SERVES 3 -4 Adapted from RecipeZaar

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