Description
This Steelhead Trout recipe is a vibrant, citrus-infused baked fish dish featuring fresh herbs, green olives, and arugula, creating a bright and flavorful herb olive salsa topping. Perfectly baked to flaky perfection, this easy-to-make recipe offers a healthy and elegant meal suitable for any weeknight or special occasion.
Ingredients
Fish and Citrus
- 2 lbs steelhead trout (or substitute with salmon)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 medium orange, thinly sliced
Herb Olive Salsa
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 lemon, zested
- ½ cup green olives, sliced
- 1 small shallot, finely chopped
- 3 green onions, finely chopped
- ½ cup cilantro, finely chopped
- 1 cup arugula, finely chopped
- ¾ teaspoon kosher salt (more to taste)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 450°F (232°C) and line a rimmed baking sheet with parchment paper to prevent sticking and facilitate clean up.
- Prepare the trout: Place the trout skin side down on the lined baking sheet. Pat the fish dry on both sides for optimal browning and texture. Brush the trout evenly with 1 tablespoon olive oil and sprinkle with 1 teaspoon kosher salt. Arrange the thinly sliced orange pieces over the top of the trout to add fresh citrus flavor.
- Bake the trout: Bake the trout in the preheated oven for 12-15 minutes, depending on its thickness. The trout is done when it flakes easily with a fork or when an instant-read thermometer registers between 135°F and 145°F (57-63°C).
- Make the herb olive salsa: While the trout is baking, combine 2 tablespoons olive oil, 2 tablespoons lemon juice, lemon zest, sliced green olives, finely chopped shallot, green onions, cilantro, and arugula in a bowl. Stir well to mix all ingredients thoroughly, then season with ¾ teaspoon kosher salt or to taste.
- Serve: Once the trout is cooked, transfer it to a serving platter. Gently squeeze the orange slices to release their juice, then remove the slices from the fish. Spoon the herb olive salsa generously over the trout and serve immediately for a fresh, herbaceous finishing touch.
Notes
- Patting the trout dry ensures the skin crisps up nicely in the oven.
- The temperature range 135-145°F ensures the fish is perfectly cooked but still moist and tender.
- Feel free to substitute steelhead trout with salmon or other firm, fatty fish.
- The herb olive salsa can be prepared ahead and stored refrigerated for up to one day.
- Adjust salt in the salsa according to the saltiness of your olives.
- For additional zest, consider adding a sprinkle of freshly cracked black pepper.
