Steelhead Trout Bake with Dijon Mustard


  • Cooking spray
  • 1 pound skinless steelhead trout fillets
  • 1/4 cup dry white wine
  • 2 1/2 tablespoons Dijon mustard
  • 2 cloves garlic, pressed
  • 1 tablespoon lemon juice
  • 1 teaspoon dried dill weed
  • 1 teaspoon lemon-pepper seasoning


Preheat oven to 400 degrees F (200 degrees C). Spray a 9×13-inch baking dish with cooking spray.

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Arrange trout fillets in the baking dish. Mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning in a bowl; spread over the fillets, letting some run underneath the fish.

Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.