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.

Nora

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.

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  • 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

145 calories; protein 19.2g 38% DV; carbohydrates 3.4g 1% DV; fat 4.2g 6% DV; cholesterol 93.8mg 31% DV; sodium 416.9mg 17% DV. Full Nutrition

Reviews (97)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/29/2012
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 used it on a combination of salmon, pollack, and flounder. I had to sub the dijon mustard for Cleveland stadium mustard, which is on the spicier side, with good results. Read More
(45)

Most helpful critical review

Rating: 3 stars
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 was. I would have probably went up to a 4 with the addition of lemon. Read More
(4)
126 Ratings
  • 5 star values: 97
  • 4 star values: 22
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
07/29/2012
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 used it on a combination of salmon, pollack, and flounder. I had to sub the dijon mustard for Cleveland stadium mustard, which is on the spicier side, with good results. Read More
(45)
Rating: 5 stars
08/28/2012
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 avocado and of course a glass of pinot grigio wine. This one went to my recipe box. Read More
(28)
Rating: 5 stars
11/29/2012
Best trout I've ever made. Read More
(16)
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Rating: 4 stars
05/03/2016
My husband really liked the sauce, but I don't think any of us were crazy about the steelhead trout. It's a very firm textured fish, and I don't think I over-cooked it, but it still seemed a bit dry. The sauce might be really good on salmon, which we all love. I doubled the sauce recipe since I was using 24 oz. of fish. UPDATE 5/2/16 - Doubled sauce again, using 1.3 lbs. of fish. Felt it was fairly heavy on the dijon mustard BUT the fish was so moist/tender this time - not at all the firm texture, or dry, as I said from last time. Maybe I did overcook it then. Will be trying steelhead trout again, maybe with a different recipe. Read More
(5)
Rating: 3 stars
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 was. I would have probably went up to a 4 with the addition of lemon. Read More
(4)
Rating: 5 stars
06/25/2017
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 dinner recipe ever! I substituted chicken broth for the wine and Mrs. Dash Original seasoning because I was out of dill. The sauce pairs well with any mild flavored fish but melds with steelhead or salmon in an exceptional way! Two forks up! Read More
(4)
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Rating: 5 stars
01/25/2014
Made as is. Very good! Tangy. Nothing was overpowering in my opinion. Read More
(3)
Rating: 5 stars
10/28/2012
The best trout we've ever eaten. Delicious and easy to prepare. Read More
(3)
Rating: 5 stars
01/01/2019
I used a 2.25lb fillet with skin. I foiled the bottom of my pan then poured half the sauce into the pan, put the fillet down skin side up. Kind of rolled the foil so the juices would stay under ther fillet , yet left the top open. Baked it 10 min. Took it out, discarded the skin, and poured the rest of the sauce on it. Broiled another 10 min. Served over thyme and rosemary herbed rice, with a side of lemon. Additional sides of black eyed peas and brussel sprouts sauteed with onion and turkey bacon. Thank you! This was so good. (I didn't have the wine so I subbed it for a mix of water and white vinegar, half of each. Worked great! Also did 3Tbl of Dijon, mine was made with Chardonnay. ) Read More
(3)