Baked Lemon-Garlic Steelhead Trout

Baked Lemon-Garlic Steelhead Trout

Baked Lemon-Garlic Steelhead Trout

After a dozen experiments with toppings for a fish fillet to bake in the oven, I am finally ready to announce the winner. It is butter-lemon-garlic topping. Very simple. Made with butter, garlic, lemon zest, lemon juice, salt and pepper. That’s it.

But there is a secret. I use clarified butter instead of the good old regular (unsalted) butter. Why? Because clarified butter has that deep, nutty flavor that pairs wonderfully with the taste of a tender fish fillet. Steelhead is my favorite fish to use with this topping. But salmon works just as fine.

Here we go, step by step.

Steelhead Trout Fillet

This is steelhead fillet. With the skin on. 

Baked Lemon-Garlic Steelhead Trout

Steelhead skin side down. It looks just like salmon, doesn’t it?

Steelhead Trout Fillet

We place our fillet on a piece of aluminum foil before baking.

Lemon-Garlic Sauce

And here’s  our luscious topping. Clarified butter, garlic, lemon zest, lemon juice, salt and pepper. 

Steelhead Trout Fillet with Lemon-Garlic Sauce

We slather our fillet with the topping. And sprinkle some fresh or dried dill weed on top (dried pictured).  

Baked Lemon-Garlic Steelhead Trout

Baked! Beautiful! Look at those juices seeping from the sides of the fish. You can’t beat the clean and bright color of the clarified butter. 

Baked Lemon-Garlic Steelhead Fillet

Serves 4


1 medium fillet  of steelhead trout, with skin on (can substitute salmon fillet)
2 tablespoons of clarified butter (can substitute regular unsalted butter, slightly melted and cooled)
2 garlic cloves, peeled and crushed
Zest of 1/2 medium-size lemon
Juice of 1/2 medium-size lemon
Ground black pepper
Pinch of finely chopped fresh dill or dried dill weed (dried dill is less overpowering)


Preheat the oven to 450F.

Line a large rimless baking sheet with aluminum foil. The baking sheet should be large enough to fit the fillet; if the fillet doesn’t fit, cut it into half crosswise.

Place the fish skin side down on the foil.

In a small bowl combine the clarified butter, garlic, lemon zest, lemon juice, and salt and pepper to taste. Stir to mix well. (You will notice how creamy the topping is in the photos. It is because I use clarified butter stored in a cool pantry, not in the refrigerator. Stored in the pantry, it remains soft, so no need to melt it, while in the refrigerator it hardens, so melt it slightly.  The same with regular unsalted butter – melt it slightly).

Spoon the mixture over the fillet and spread to  coat the fish. Sprinkle with dill.

Bake on the middle rack of the oven for 12-15 minutes, or until the flesh is cooked through and flakes easily. If you used salmon fillet, you may need to cook it a little longer since salmon flesh is thicker and not as tender as that of steelhead.

Use a large spatula to lift the fillet off the foil paper, peeling the skin off the fish and leaving the skin on the pan. Transfer the fillet to a serving platter. Serve immediately with any side dish you prefer.

Double Crust Apple Pie

Double Crust Apple Pie

All American Apple Pie

I love fruits pies, and the all American apple pie happens to be in the list of my favorites. Homemade all American apple pie is my double favorite. Guess what. It is really really really not that difficult to put together. You know how to make a perfect pie crust already. All that’s left to do is you throw together your apple filling in seconds, fill the bottom crust with it, cover the filling with the second crust, bake and enjoy!

Double Crust Apple Pie
Adapted from “Martha Stewart’s Cooking School”

For the Filling:
3 pounds assorted baking apples (such as Granny Smith, Mutsu, Golden Delicious, Braeburn, or any available), peeled, cored and cut into 1/4-inch (6 mm) thick slices
3/4 cup granulated sugar
2 tablespoons all-purpose flour or 1+1/2 tablespoons cornstarch
1 tablespoon fresh lemon juices
3/4 teaspoon ground cinnamon (or 1 teaspoons if you like your apples more cinnamon-y)
1/4 teaspoon ground ginger (optional)
1/4 teaspoon salt
2 tablespoons unsalted butter cut ito pieces

For the Crust:
Pie Crust (Pâte Brisée)

For Finishing:
1 large egg yolk
1 tablespoons heavy cream
About 1 tablespoon granulated sugar, for sprinkling


Prepare filling: In a mixing bowl, stir together the apples, sugar, flour, lemon juice, cinnamon, if using, ginger and salt.

Assemble pie: Roll 1 dough disk and place on a pie plate (follow directions here), fill with apple mixture, dot with butter.  Roll the second dough disk and drape over filling. Use kitchen shears to trim overhang of both crusts to 1 inch (2.5 cm). Press edges to seal. Fold overhang under, and crimp edges: with thumb and index finger of one hand, gently press dough against index finger of other hand. Continue around pie. Make five 3-inch (7.5 cm) long slits in top crust. Refrigerate pie for 20 minutes.

Making Apple Pie

Meanwhile, preheat the oven to 400F (205C).

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