- 1 steelhead trout
- 4 Tbsp butter
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 Tbsp minced fresh dill
- Salt and freshly ground white pepper
Preheat oven to 450°. Line a rimmed baking sheet with aluminum foil or parchment paper.
In a small saucepan over medium heat, melt butter. Add garlic and lemon zest and cook for 30 seconds. Remove from heat and add dill and stir to combine.
Remove any pin bones from fish fillets and place on prepared sheet. Season with salt and pepper. Spoon herbed butter over fish.
Bake until fish flakes easily with a fork and is no longer transparent, 12-17 minutes. Squeeze lemon juice on fish and serve.