Baked Steelhead Trout in Foil

Baked steelhead trout in foil is healthy and easy to make but also packs a flavorful punch that will leave your taste buds craving for more.

Prep Time: 10

Cook Time: 30

Total Time: 40

Cuisine: American

Diet: Gluten Free

Difficulty: Easy

Newsletter: 2024-08-31

Calories per serving: 422kcal

-- Sauce --

Mise en place
Cut a large piece of foil that will make an envelope for the trout. Put the fish on the foil, skin side down.
Sprinkle the Fish Magic on the fish. Put the butter and capers on the fish and sprinkle the True Lemon on it.
Bring two sides of the foil up and fold them together. Bring the other two sides up and fold them over the previous fold so you have a little envelope.
Heat the oven to 350 °F (177 °C) and gently put the probe into the top of the foil packet, close to the fold. Put the outside of the probe on your oven or countertop and set it for 125 °F (52 °C).
Put the packet and probe in the oven. Bake the trout until it reaches 125 °F (52 °C) on the probe, about 25 to 30 minutes.
While that is happening, put the sauce ingredients in a small food processor and process them together until you have a nice light green sauce with flecks of fresh dill showing through. Put the sauce in a nice bowl in the refrigerator while the trout finishes cooking.
When the trout reaches the correct temperature, remove the packet from the oven. Remove the probe. Open the packet carefully while protecting your hands. Remove the dill. Use a spatula to remove the trout from the packet. Leave the skin in the packet unless you like skin.
Serve the fish with a dollop of the sauce and a sprig of fresh dill for garnish.

If you are trying to stay away from fatty foods, feel free to serve this without the sauce.

Cats and dogs can get sick from lemon, so do not offer the cooked skin to your pets. Cats, in particular, get very sick from lemon.

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