Lemon Pepper:  My #1 seasoning for trout and flounder but it works well with anything.     Try this one out.    NT

Ingredients

Aluminum foil
1 1/2 lb steelhead trout, skin removed
1 tablespoon canola oil
1 tablespoon lemon-pepper seasoning

Steps

  1. Preheat oven to 400°F. Line baking sheet with foil. Place fish on prepare sheet, then brush with oil and sprinkle with seasoning.
  2. Bake 10–12 minutes and until opaque and separates easily.

Always check fish for bones and cook to an internal temperature of 145°F.

Other Preparation Methods

  • Sauté: Place 1 tablespoon oil and 1 1/2 lb trout, skin removed, in large sauté pan on medium; cook 3–5 minutes on each side and until opaque and separates easily. Season with 1/4 teaspoon each: salt, pepper, and Italian herb blend seasoning.
  • Grill: Preheat grill to medium. Season 1 1/2 lb trout with salt and pepper. Place on lightly oiled foil; grill fish 4–5 minutes on each side and until opaque and separates easily.
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