Oven-Roasted Steelhead Trout with Lemony Blistered Tomato–Thyme Sauce + Crispy Gold Potatoes
Wild steelhead trout (on a great sale) gets roasted until just flaky, then finished with a quick lemony pan sauce built from blistered cherry tomatoes and thyme. On the side: crispy-on-the-outside, fluffy-on-the-inside roasted gold potatoes—simple, classic, and very Pacific Northwest-friendly without repeating your recent lemon-garlic pasta or pork tenderloin vibes.
Back to full listIngredients
- Fresh Steelhead Trout Fillet 1 lb fillet (or 2 portions) $8.99 (sale) per 1 lb
- Private Selection Organic® Gourmet Gold Potatoes 12–16 oz potatoes, halved $3.50 (sale) per 24 oz
- Simple Truth Organic® Thyme 1–2 tsp leaves (or 3–4 sprigs) $2.79 per 0.5 oz
- Cherry tomatoes (e.g., Private Selection® Cherry Tomatoes on the Vine 12 oz) 12 oz $5.99 per 12 oz
- Fresh Organic Lemon - Each 1 lemon (1 tsp zest + 2 Tbsp juice) $1.69 each
- Garlic 2 cloves, thinly sliced $1.50 each
- Olive oil 2 Tbsp, divided (not provided)
- Salt & black pepper to taste (not provided)
- Optional butter 1 Tbsp for finishing sauce (not provided)
- Water or broth (optional) 2–4 Tbsp to loosen sauce if needed (not provided)
Instructions
- Prep/heat: Heat oven to 425°F. Line a sheet pan. Halve 12–16 oz gold potatoes. Pat 1 lb steelhead dry. Zest 1 lemon (1 tsp) and juice it (about 2 Tbsp). Slice 2 garlic cloves. Strip thyme leaves (1–2 tsp) if using sprigs.
- Roast potatoes (oven): Toss halved potatoes with 1 Tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread cut-side down on the sheet pan. Roast 20 minutes.
- Add trout + tomatoes: Push potatoes to one side. On the open side, add 12 oz cherry tomatoes and toss with 1 tsp olive oil and a pinch of salt. Place steelhead on the pan, skin-side down if skin-on. Season fish with 1/2 tsp salt, 1/4 tsp pepper, and half the thyme. Roast 10–12 minutes, until the thickest part flakes easily (aim for ~125–130°F if you have a thermometer).
- Start tomato-thyme sauce (stove): While the pan finishes, warm a small skillet over medium heat with 1 tsp olive oil. Add sliced garlic and cook 30–45 seconds until fragrant (don’t brown).
- Build sauce: Scrape roasted tomatoes (and their juices) from the sheet pan into the skillet. Add remaining thyme, 1 tsp lemon zest, and 2 Tbsp lemon juice. Mash tomatoes with a spoon and simmer 2–3 minutes until saucy. If too thick, add 2–4 Tbsp water (or broth). Turn off heat and swirl in 1 Tbsp butter if using. Taste for salt.
- Serve: Plate roasted potatoes. Top trout with warm tomato-thyme sauce. Finish with extra black pepper and lemon wedges if you like.
Cook time: 45 minutes
Estimated cost: $16–20
Health notes: Estimated per serving: ~700–850 calories depending on potato and oil portion. Health tips: Steelhead is high in omega-3s. Keep the sauce mostly tomato/juice (go light on butter if using). Add a side salad if you want more fiber.
Drink pairing: Steelhead’s richness wants white wines with acid and a touch of texture; the tomatoes and thyme also welcome light-bodied reds. Best bets: - Chardonnay (unoaked or lightly oaked) - Sauvignon Blanc - Pinot Noir (very light, low oak)