Salt-baked Steelhead with Fresh Herbs and Lemon
Easy way to achieve amazingly moist & light fish
Servings: 4
Ingredients
- 1 cup kosher salt
- ½ cup roughly chopped fresh flat-leaf Italian parsley
- 1 ½ tablespoons finely chopped fresh tarragon*
- 1 ½ tablespoons finely chopped fresh thyme
- 1 tablespoon fennel seed cracked**
- 1 ½ teaspoons lemon pepper***
- Zest of ½ lemon finely grated
- Zest of ½ orange finely grated
- 1 ½ pound skin-on steelhead fillet
- 1 ½ tablespoons avocado oil or extra-virgin olive oil
- Kosher salt
Instructions
- Preheat the oven to 325 F. Place parchment paper on a baking sheet large enough to fit steelhead filet. Evenly scatter the rock salt over the parchment paper such that filet will fit over it.
- Combine the herbs, zests, pepper, and cracked fennel seed in bowl.
- Put steelhead skin side down on top of the kosher salt you placed on the baking sheet. Gently massage the oil into the filet, then use a little more kosher salt to season the top (~1-2 teaspoons). Gently press the herb mix into the filet.
- Bake for about 20 minutes, until steelhead is just opaque in the center (you may also judge doneness by internal temperature of 145 F, or when the filet flakes easily with a fork).
- Serve immediately or at room temperature.
Notes
*You are going to be eating these herbs and zest, unless you brush them off the top of the fish. So do take the time to finely chop everything. You'll thank yourself later.
**Crack fennel by crushing gently with a mortar and pastel.
***If you don't have lemon pepper, ordinary black pepper will work just fine.
**Crack fennel by crushing gently with a mortar and pastel.
***If you don't have lemon pepper, ordinary black pepper will work just fine.