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Sheet-Pan Steelhead Trout & Root VegetablesSheet-Pan Steelhead Trout & Root Vegetables
Sheet-Pan Steelhead Trout & Root Vegetables
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.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Sheet Pan Steelhead Trout with Root Vegetables
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
  1. Heat the oven to 425 F and warm a large sheet pan in it for 5 minutes.
  2. Meanwhile, place the shallots, potatoes, carrots, olive oil, salt and black pepper in a bowl and toss to combine.
  3. Spread out the vegetables evenly on the warm sheet pan and roast for 10 to 12 minutes.
  4. 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.
  5. Pat the trout fillets dry with a paper towel and season with salt.
  6. Drizzle the trout fillets with the garlic-thyme butter, coating all sides with your hands or a pastry brush.
  7. Stir the vegetables and clear some space on the pan for the trout fillets.
  8. 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.
  9. Remove the pan from the oven and put the roasted vegetables in a clean bowl.
  10. 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.
  11. 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
FOR THE ROASTED VEGETABLES: 2 large shallots, peeled and quartered lengthwise
Shallots
Shallots, 0.13 Pound
$0.78 avg/ea$5.99/lb
8 baby red potatoes, quartered
Bulk B Size Red Potatoes
Bulk B Size Red Potatoes, 0.25 Pound
$0.50 avg/ea$1.99/lb
1 bunch tri-colored carrots, sliced into 2-inch pieces
Cal-Organic Farms Rainbow Whole Carrots Bagged
Cal-Organic Farms Rainbow Whole Carrots Bagged, 2 Pound
$4.99$2.50/lb
2 tablespoons extra virgin olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
Kosher salt, to taste
Morton Coarse Kosher Salt
Morton Coarse Kosher Salt, 3 Pound
$5.69$1.90/lb
Freshly ground black pepper, to taste
McCormick Coarse Ground Black Pepper
McCormick Coarse Ground Black Pepper, 1.5 Ounce
$2.99$1.99/oz
1 ½ tablespoons balsamic vinegar
L&B Italian Balsamic Vinegar
L&B Italian Balsamic Vinegar, 16.9 Ounce
Huge Deal
$3.99 was $4.99$0.24/oz
2 teaspoons honey
L&B Pure Honey
L&B Pure Honey, 16 Ounce
Deal
$6.49 was $7.49$0.41/oz
2 tablespoons chopped fresh parsley, reserve a pinch for the trout
Curly Parsley Bunch
Curly Parsley Bunch, 1 Each
$1.99
2 tablespoons chopped fresh dill, reserve a pinch for the trout
Goodness Gardens Organic Dill Bunch
Goodness Gardens Organic Dill Bunch, 1 Each
$3.79
FOR THE TROUT: 4 tablespoons unsalted butter
Crystal Farms Unsalted Sweet Cream Butter
Crystal Farms Unsalted Sweet Cream Butter, 1 Pound
$5.39$5.39/lb
2 garlic cloves, minced
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
3 sprigs fresh thyme
L&B Fresh Thyme
L&B Fresh Thyme, 0.75 Ounce
$3.49$4.65/oz
1 tablespoon freshly squeezed lemon juice
Fancy Large Lemons
Fancy Large Lemons, 0.5 Pound
$1.25 avg/ea$2.49/lb
4 6-ounce steelhead trout fillets, skin removed
Columbia River Steelhead Fillets - Previously Frozen
Columbia River Steelhead Fillets - Previously Frozen, 1 Pound
$14.99/lb$14.99/lb
Kosher salt, to taste
Morton Coarse Kosher Salt
Morton Coarse Kosher Salt, 3 Pound
$5.69$1.90/lb
1 lemon, cut into slices
Fancy Large Lemons
Fancy Large Lemons, 0.5 Pound
$1.25 avg/ea$2.49/lb

Directions

  1. Heat the oven to 425 F and warm a large sheet pan in it for 5 minutes.
  2. Meanwhile, place the shallots, potatoes, carrots, olive oil, salt and black pepper in a bowl and toss to combine.
  3. Spread out the vegetables evenly on the warm sheet pan and roast for 10 to 12 minutes.
  4. 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.
  5. Pat the trout fillets dry with a paper towel and season with salt.
  6. Drizzle the trout fillets with the garlic-thyme butter, coating all sides with your hands or a pastry brush.
  7. Stir the vegetables and clear some space on the pan for the trout fillets.
  8. 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.
  9. Remove the pan from the oven and put the roasted vegetables in a clean bowl.
  10. 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.
  11. Transfer the vegetables to a serving dish and top with the trout fillets. Garnish with the remaining fresh herbs and the fresh lemon slices.