Steelhead Trout with Cucumber Dill Sauce

Ingredients

Steelhead trout fillets

4 (6 oz each)

Salt

to taste

Black pepper

to taste

Olive oil

2 tablespoons

Garlic

2 cloves, minced

Lemon juice

2 tablespoons

Fresh dill

1/4 cup, chopped

Greek yogurt

1 cup

Cucumber

1 medium, diced

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the steelhead trout fillets generously on both sides with salt and black pepper.
3. In an oven-safe skillet, heat the olive oil over medium-high heat until shimmering.
4. Carefully place the fillets skin side down in the skillet. Cook for 3-4 minutes until the skin is crispy and golden brown.
5. Once the skin is crispy, transfer the skillet to the preheated oven and bake for an additional 8-10 minutes, or until the fish flakes easily with a fork and is cooked through.
6. While the trout is baking, prepare the cucumber dill sauce. In a mixing bowl, combine the diced cucumber, Greek yogurt, chopped fresh dill, lemon juice, and minced garlic. Stir until well mixed and season with salt and black pepper to taste.
7. Once the trout is done, remove it from the oven and let it rest for a few minutes.
8. Serve the steelhead trout fillets topped with a generous spoonful of cucumber dill sauce and garnish with additional fresh dill, if desired.