-
-
My review
Steelhead Trout Bake with Dijon Mustard
Nora
"This is really yummy - not overpoweringly mustardy! And, after all, any recipe that begins with white wine has to be good! It's not oily or buttery or anything. I've made it with salmon, and it's equally tasty."
Added to shopping list.
Go to shopping list.
Ingredients
20 m servings 145 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Arrange trout fillets in the baking dish. Mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning in a bowl; spread over the fillets, letting some run underneath the fish.
- Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.
Nutrition Facts
Per Serving: 145 calories; 4.2 g fat; 3.4 g carbohydrates; 19.2 g protein; 94 mg cholesterol; 417 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 5267 Ratings
-
-
-
-
-
Most helpful positive review
7/29/2012
I really liked this quick, zesty dish. I had all the ingredients in the house, whipped it together and had a healthy meal. I love that it doesn't require butter or oil to have a great flavor. I ...
Most helpful critical review
11/17/2013
This fish was excellent but the topper was nothing special. I did not have lemon or lemon pepper.. plus I added a tablespoon of Mayonnaise because of everyone saying how overpowering the dijon w...
Most helpful
Most positive
Least positive
Newest
7/29/2012
I really liked this quick, zesty dish. I had all the ingredients in the house, whipped it together and had a healthy meal. I love that it doesn't require butter or oil to have a great flavor. I ...
8/27/2012
I made this dish for dinner today, and it was delicious. It was easy to prepare and cook. I served it with steamed cauliflower and a salad of baby spinach, arugula, butter lettuce, tomato and ...
11/17/2013
This fish was excellent but the topper was nothing special. I did not have lemon or lemon pepper.. plus I added a tablespoon of Mayonnaise because of everyone saying how overpowering the dijon w...
1/25/2014
Made as is. Very good! Tangy. Nothing was overpowering in my opinion.
2/27/2013
This was delicious. I served it with Israeli couscous, steamed asparagus and slow roasted tomatoes.
6/24/2017
OMG! I have made this three times now and every time my husband raves about the flavor and tenderness of the fish. I have to admit that it is my favorite fish recipe too. Maybe my favorite dinn...
2/9/2013
This recipe was easy to put together and melt in your mouth delicious! Will make this over and over again.