City Palate

The Travel Issue - March April 2017

Oven-Roasted Steelhead Trout
Oven-Roasted Steelhead Trout.html

Oven-Roasted Steelhead Trout

March April 2014

Geoff Last

2 large steelhead trout fillets, pin-bones removed (you can substitute arctic char or salmon)

1 t. ground fennel seed

salt and pepper

1 large shallot, peeled and sliced

2 lemons, sliced

2 limes, sliced

drizzle of olive oil

1 t. crushed chile flakes

chopped flat-leaf parsley for garnish

Preheat oven to 400°F. Place the fillets on a large roasting rack set in a roasting pan and season them with the fennel, salt and pepper. Distribute the shallot slices evenly on the fillets, then distribute the lemon and lime slices, alternating, to cover the fish. Drizzle olive oil over the fillets then sprinkle them with the crushed chiles. Roast to your desired doneness, about 15 minutes. Garnish with parsley. Serves 6-8.


Seafood