Miso-Lemon Baked Steelhead Trout

Marinated in a very slightly sweet/savory miso sauce, this miso-lemon baked
steelhead trout (or salmon works too!) is succulent and tender. The recipe has
only 5 ingredients, all naturally gluten-free. The baked steelhead's sweetness
balances the tangy flavors of the miso, vinegar, and lemon.

Servings: 7 servings

Author: Beth of A Meal In Mind

Prep Time
10 minutes

Cook Time
28 minutes

Course:

Main Dishes

Cuisine:

Japanese

Keywords:

Dairy-Free Gluten-Free marinated fish baked fish steelhead trout Probiotics fish dinners high omega-3's Japanese cooking

🧂 Ingredients

2.25 pounds steelhead

cut into fillets.
½ cup organic miso

Hikari brand (if trying this recipe for the first time, use ⅓ cup)
2 teaspoons brown sugar or coconut sugar
2 tablespoons rice vinegar
1 tablespoon mirin

or 1 more tablespoon rice vinegar
½ lemon

to squeeze over the fish

Instructions

1 Place the steelhead fillets, skin side down, onto parchment paper
[https://amzn.to/3Fp5Z99] on a rimmed baking sheet.
2 Mix the miso, brown sugar, vinegar and mirin together in a small bowl.
3 Spread evenly over the fillets (I use a flexible spatula).
4 Let marinate at least ½ hour and as long as 8 hours. If you marinate for the
shorter time, leave the fish at room temperature. If you marinate for longer
than 30 minutes, you will need to refrigerate the fish, but remove it from the
refrigerator about 30 minutes before baking so that it comes to room
temperature.
5 Preheat oven to 350 degrees F about ten minutes before you plan to bake the
fish.
6 Bake Steelhead for 18 minutes.
7 Allow to cool for 5 minutes.
8 Drizzle lemon juice over the fillets.
9 Serve with rice and a light salad, like my Tangy Ginger-Almond Asian Slaw
[https://amealinmind.com/tangy-ginger-almond-asian-slaw/]