Sheet-Pan Steelhead Trout & Root Vegetables
Steelhead trout has pink flesh, like salmon, and the two are similar in taste — but steelhead is both more flavorful and lighter and leaner. It’s an often-overlooked (and underrated) gem in the meat and seafood aisle.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Sheet-Pan Steelhead Trout & Root Vegetables
Prep Time15 Minutes
Servings4
Cook Time25 Minutes
Ingredients
FOR THE ROASTED VEGETABLES: 2 large shallots, peeled and quartered lengthwise
8 baby red potatoes, quartered
1 bunch tri-colored carrots, sliced into 2-inch pieces
2 tablespoons extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1 ½ tablespoons balsamic vinegar
2 teaspoons honey
2 tablespoons chopped fresh parsley, reserve a pinch for the trout
2 tablespoons chopped fresh dill, reserve a pinch for the trout
FOR THE TROUT: 4 tablespoons unsalted butter
2 garlic cloves, minced
3 sprigs fresh thyme
1 tablespoon freshly squeezed lemon juice
4 6-ounce steelhead trout fillets, skin removed
Kosher salt, to taste
1 lemon, cut into slices
Directions
- Heat the oven to 425 F and warm a large sheet pan in it for 5 minutes.
- Meanwhile, place the shallots, potatoes, carrots, olive oil, salt and black pepper in a bowl and toss to combine.
- Spread out the vegetables evenly on the warm sheet pan and roast for 10 to 12 minutes.
- While the vegetables cook, melt the butter in a small saucepan over medium-low heat and add in the garlic and thyme sprigs. Cook for 3 to 4 minutes until fragrant. Set aside to cool for 5 minutes and then remove the thyme sprigs and stir in the fresh lemon juice.
- Pat the trout fillets dry with a paper towel and season with salt.
- Drizzle the trout fillets with the garlic-thyme butter, coating all sides with your hands or a pastry brush.
- Stir the vegetables and clear some space on the pan for the trout fillets.
- Lower the oven temperature to 375 F and cook for 18 to 20 minutes or until the trout reaches an internal temperature of 145 F.
- Remove the pan from the oven and put the roasted vegetables in a clean bowl.
- In a small bowl, whisk the balsamic vinegar and honey together and toss it with the roasted vegetables. Then add the fresh parsley and dill.
- Transfer the vegetables to a serving dish and top with the trout fillets. Garnish with the remaining fresh herbs and the fresh lemon slices.
15 minutes
Prep Time
25 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
L&B Diced Shallots, 3 Ounce
$2.99$1.00/oz
Bulk B Size Red Potatoes, 0.25 Pound
$0.50 avg/ea$1.99/lb
Cal-Organic Farms Rainbow Whole Carrots Bagged, 2 Pound
$4.99$2.50/lb
L&B Avocado Oil & Extra Virgin Olive Oil Blend, 16.9 Ounce
$15.99$0.95/oz
Morton Coarse Kosher Salt, 16 Ounce
$2.79$0.17/oz
L&B Coarse Ground Black Pepper, 2 Ounce
$6.79$3.40/oz
L&B Italian Balsamic Vinegar, 16.9 Ounce
$4.99$0.30/oz
L&B Pure Honey, 16 Ounce
$7.49$0.47/oz
Organic Curly Parsley Bunch, 1 Each
$2.49
Goodness Gardens Organic Dill Bunch, 1 Each
$3.79
Crystal Farms Unsalted Sweet Cream Butter, 1 Pound
$5.49$5.49/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
L&B Fresh Thyme, 0.75 Ounce
$3.49$4.65/oz
Fancy Large Lemons, 0.5 Pound
$1.25 avg/ea$2.49/lb
Columbia River Steelhead Fillets - Previously Frozen, 1 Pound
$14.99/lb$14.99/lb
Morton Coarse Kosher Salt, 16 Ounce
$2.79$0.17/oz
Fancy Large Lemons, 0.5 Pound
$1.25 avg/ea$2.49/lb
Directions
- Heat the oven to 425 F and warm a large sheet pan in it for 5 minutes.
- Meanwhile, place the shallots, potatoes, carrots, olive oil, salt and black pepper in a bowl and toss to combine.
- Spread out the vegetables evenly on the warm sheet pan and roast for 10 to 12 minutes.
- While the vegetables cook, melt the butter in a small saucepan over medium-low heat and add in the garlic and thyme sprigs. Cook for 3 to 4 minutes until fragrant. Set aside to cool for 5 minutes and then remove the thyme sprigs and stir in the fresh lemon juice.
- Pat the trout fillets dry with a paper towel and season with salt.
- Drizzle the trout fillets with the garlic-thyme butter, coating all sides with your hands or a pastry brush.
- Stir the vegetables and clear some space on the pan for the trout fillets.
- Lower the oven temperature to 375 F and cook for 18 to 20 minutes or until the trout reaches an internal temperature of 145 F.
- Remove the pan from the oven and put the roasted vegetables in a clean bowl.
- In a small bowl, whisk the balsamic vinegar and honey together and toss it with the roasted vegetables. Then add the fresh parsley and dill.
- Transfer the vegetables to a serving dish and top with the trout fillets. Garnish with the remaining fresh herbs and the fresh lemon slices.