Blackened Garlic Butter Steelhead Trout (All in da oven)

Simple steelhead trout recipe baked in a glass pan with onions, garlic, lemon, butter, and herbs.

  • 1 pound steelhead trout filet, skin on
  • 2 small or medium yellow onions
  • 1 stick of butter
  • 1/2 a lemon, juice squeezed
  • 1–2 cloves garlic, minced
  • 3 teaspoon parsley, minced
  • 3 teaspoons of Mrs. dash
  • 3 teaspoons of old bay
  • 3 teaspoons of paprika
  • 3. teaspoons of salt and pepper 
  • 3 teaspoons of Italian seasoning
  • a drizzle of olive oil
  1. Preheat oven to 375° F.
  2. Slice two medium yellow onions. Place them in an oblong glass bakeware dish that is oven safe. Drizzle with olive oil. Season with Italian seasoning and then toss until the onions are evenly coated with the oil and seasoning.
  3. Wash the front and back of the trout thoroughly. Towel pat dry.
  4. Place the trout filet in the center on top of the bed of onions. Season trout with salt, pepper, Old Bay, paprika, Mrs. Dash, and then squeeze juice from half a lemon over the fish until covered. Seal with foil. Cook for 15-20 minutes.
  5. Melt butter on the stovetop, stir in fresh minced garlic and parsley. Cook until butter is browned and the garlic is golden. Set aside until fish is done.
  6. Pull the fish out of the oven. Turn oven on to broil! Remove foil (do not put the foil back on) and drizzle garlic butter all over the fish. Place back in the oven to broil for 5-7 minutes. Watch carefully! By doing so, you can control the desired blackened level. 
  7. Once done, plate with desired sides.

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