Poached Steelhead Trout made easy

In an effort to maintaining the goals set forth by this blog from its onset, that is to demonstrating how simplicity in the kitchen can produce wonderful dishes and recipes, we are launching the “Keep it simple” series. Throughout its duration, simple yet savory recipes will be presented from time to time. These recipes will stand out from the rest in that the ingredients will be few and from preparation to presentation will be less than 30 minutes.

From personal experience, it’s so important now days that with our busy and hectic schedules, we can come home and put an eye appealing and mouth watering dinner together in a minimal amount of time, whether it’s dinner for one or party of 4. Not everyone has the time to spend shopping for exotic herbs and ingredients, then come home and spend several hours preparing the dish. And yet, we want to eat healthy, fresh, and flavorful ingredients, not the ones you grab out of the freezer and punch 3 minutes on the microwave dial. This series will make every attempt to achieve the success of simplicity.

As our first dish of the series, it’s appropriate to present fish, an often times intimidating food item that can present itself with challenges on how to cook it as well as how to season. Beyond that, what side dishes will pair well with it besides steamed rice (yawn). Steelhead Trout (salmon) is a wonderful solid flesh fish that opens up many possibilities; however, this recipe is so simple that it will take less than 20 minutes from start to finish. Apart from having to go to the store to purchase a fresh filet, the ingredients can all be found within the confines of your pantry. As far as pairing a side dish, why not simply boil some baby Yukon Golds or Red potatoes (Baby Yukons, butter, and parsley) and serve them tossed with butter and parsley? How simple is that?


  • 1.5 lb Trout Filet (Steel Head)
  • 1 lemon
  • 2 tablespoons of olive oil
  • 1/2 teaspoon of dried tarragon
  • 1 pinch of dried basil
  • salt and pepper
  • parsley for garnish
  • 1 lb of fingerling potatoes (or baby yukon golds)


  • Preheat your oven to 400F (200C)
  • For those of you that are not keen on the rich flavor of Salmon, you may want to try Steelhead. It is a more delicate flavored fish with a much lighter pink color. Be sure to purchase a fresh fillet with the skin still intact on one color. 1 1/2 pounds will serve 4 people comfortably.
  • Grease a long baking dish with olive oil or butter. Rinse the fillet over cold water but do NOT pat it dry. The remaining water on the fish will help to cook it and remain moist. Place fillet, skin side down, on the baking dish. Squeeze the juice from the lemon and sprinkle the juice over the fillet. Now sprinkle the 2 tablespoons of olive oil, then the salt, pepper, and dried herbs. Slice the lemon and place the slices around the fish.
  • Bake at 400 for approximately 12 minutes. The fish should have a little give when you push a finger down on it, but it should not be hard to the touch. Remove from oven and let set for about 5 minutes. In the meantime, take your baby potatoes and slice them in halves. Place them in a deep bowl, along with chopped parsley, butter, and salt and pepper. Stir to melt the butter. Dinner is now set. All this took less than 30 minutes and you didn’t have to make a long shopping list. How cool is that ??!!


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Poached Steelhead Trout made easy