Herb-Crusted Steelhead with a Zesty Lemon Twist

Ingredients

Olive oil

2 tablespoons

Freshly ground black pepper

1/2 teaspoon

Salt

1/2 teaspoon

Breadcrumbs

1/2 cup

Fresh dill

1 tablespoon, finely chopped

Fresh parsley

1 tablespoon, finely chopped

Lemon zest

1 tablespoon

Steelhead fillets

4 (6 ounce) fillets

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, prepare the herb crust by combining the lemon zest, parsley, dill, breadcrumbs, salt, and freshly ground black pepper. Stir until well mixed.
3. Arrange the steelhead fillets on the prepared baking sheet. Brush each fillet generously with olive oil to help the crust adhere and to keep the fish moist.
4. Evenly divide the lemon and herb crust mixture, pressing it onto the top of each fillet to form a thick coating.
5. Bake the steelhead in the preheated oven for 15-20 minutes. The fish is done when it flakes easily with a fork and the crust is golden brown and crispy.
6. Let the fish rest for a few minutes before serving. This allows the juices to redistribute, ensuring a moist and flavorful bite. Serve the steelhead with your favorite fresh salad or sautéed vegetables for a wholesome meal.