Steelhead Trout Bake with Dijon Mustard

Ingredients

• 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

Directions

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

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.