Roasted Steelhead with Warm Tomato-Mushroom Relish
Oven-roasted steelhead topped with a chunky warm tomato, mushroom, and garlic relish. It leans Mediterranean rather than salad-like, and uses good late-March produce from Washington while feeling distinct from the passed-on steelhead idea.
Ingredients
- Fresh Steelhead Trout Fillet 1 lb already have
- Private Selection™ Fresh Petite Cherry Snacking Tomatoes 10 oz 3.50
- Kroger® Sliced White Mushrooms 8 oz 2.79
- Jumbo Yellow Onions 1/2 onion, thinly sliced 1.49
- Kroger® Fresh Diced Garlic 2 teaspoons 3.49
- Parsley 2 tablespoons, chopped 1.69
- Pompeii® Lemon Juice 1 tablespoon 2.50
- pantry olive oil 2 tablespoons
- pantry dried oregano or thyme 1/2 teaspoon
- pantry salt to taste
- pantry black pepper to taste
Instructions
- Preheat the oven to 425°F. Pat the steelhead dry and place on a lightly oiled sheet pan or small baking dish. Season with salt and pepper.
- In a skillet over medium heat, add 1 tablespoon olive oil. Cook the sliced onion and mushrooms for 5 to 6 minutes until softened and lightly browned.
- Add the garlic and cook 30 seconds. Add the cherry tomatoes, oregano or thyme, a pinch of salt, and black pepper. Cook 3 to 4 minutes until the tomatoes soften and begin to burst.
- Stir in the lemon juice and half the parsley. Remove from heat.
- Spoon a little of the tomato-mushroom mixture around, not over, the fish so the top can roast cleanly. Drizzle the steelhead with the remaining olive oil.
- Roast 10 to 14 minutes, depending on thickness, until the fish flakes easily.
- Spoon the warm relish over the steelhead and finish with remaining parsley.
- Serve as is or with pantry rice, bread, or roasted potatoes if you want a heartier meal.
Cook time: 40 minutes
Estimated cost: $7-10 using your steelhead plus pantry staples
Health notes: High in protein and omega-3s; vegetable-forward and moderate in carbs depending on side choice.
Drink pairing: Pinot Gris