- 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.