Steelhead Trout and Potatoes

Make roasted potatoes and fish in one sheet pan



  • 4 steelhead trout fillets, cut into one inch cubes
  • 1/2 Pound potatoes, thinly sliced
  • Salt, to taste
  • Pepper, to taste
  • 1 Tablespoon lemon juice
  • 2 garlic cloves, minced
  • 2 Tablespoons olive oil


Preheat the oven to 400 degrees F.

Spray a baking dish with cooking spray. Add the fillets and potatoes to the pan and season with salt, pepper, lemon juice, garlic, and olive oil.

Bake in the oven for about 10 to 15 minutes until the fish is opaque and the potatoes are tender. 

Steelhead Trout Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Steelhead Trout Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Steelhead Trout Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.