Trout Steaks in the Oven

For trout steaks in the oven, I took a small red onion, peeled it, cut it into four parts and put it in a blender. I also added peeled garlic. In the ingredients, I mentioned that you can also use white onion, although it is a bit coarse compared to the other two options. The butter should be at room temperature. Then, we squeeze the juice from the lemon and pluck parsley leaves from the stems. I prefer grainy mustard, but in this recipe, I like using the regular French mustard as it is more tender. All of these ingredients also go into the blender. We blend them until smooth.

I had a whole piece of fish, which I divided into three equal parts - approximately three portions of 200 grams each. Remove any fish bones with tweezers, if necessary. Season the fillets with salt and pepper, then evenly spread the blender mixture on top.

The oven should already be preheated to 200 degrees. If you put the fish in a cold oven, it will slowly dry out instead of cooking, and the end result will not be to your liking. Carefully place the fillets in a baking dish and cook for 15 minutes. The cooking time may vary depending on the thickness and size of the pieces. After 15 minutes, turn off the oven and keep it closed for another 5 minutes so that the fish finishes cooking completely and thoroughly.

While the fish is cooking, grill some vegetables. I love zucchini. After turning them over on the grill, add tomatoes and season the zucchini lightly. Since the fish is not very lean, it is preferable to cook the vegetables on the grill without adding oil. Rice, as another side dish, is also wonderful.

Plate the dish and immediately serve the trout steaks from the oven. Properly cooked fish, not overcooked, will be very tender and juicy, with a spicy topping. Enjoy your meal!