Roasted Steelhead trout
Serves 5- 7 people


I use Earth Balance as a dairy free butter alternative. I prefer the Soy Free version. It’s absolutely delicious and you will not miss cow’s milk butter at all!

  • 16 ounces of fresh Steelhead Trout
  • 1/2 cup of dairy free butter, melted
  • Juice of 1 lemon
  • 1/4 tsp of Cayenne Pepper
  • 1.2 tsp or a pinch of celtic sea salt
  • 2 tsp to 1 tbsp Old Bay Seafood Seasoning
  1. Preheat your oven for 400*
  2. Rinse off your fresh cut of trout and set aside drying with a paper towel
  3. In a bowl, pour in the melted butter, the lemon juice and add the dash of cayenne pepper. 
  4. Using a whisk, whisk the buttery mix
  5. Place parchment paper the length of the roaster pan You want to be able to lay the fish on the parchment paper and cover it close on all sides.
  6. Place the fish in the parchment lined roaster. Sprinkle with a pinch of celtic sea salt. Then generously sprinkle with the old bay seasoning
  7. Pour the buttery mix over the seasoned fish, careful to cover all the fish. 
  8. Keeping the liquid inside of the parchment paper, fold the paper close over the fish.
  9. Place the roaster in the oven and cook for 25 minutes. 
  10. Carefully, take the pan out of the oven. Open the parchment paper. Check the fish with your fork. It should be cooked, and tender. 
  11. Place the roaster back in the oven this time with the parchment opened to give a final crisp touch to the fish. Cook on broil for 2 minutes, then remove.
  12. Enjoy warm!
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