Ingredients

  • 1-1.25 lb center-cut steelhead or rainbow trout fillet (about 1 inch at the thickest part, orange flesh, skin on or off)
  • 2 tbsp ghee or butter (softened to room temperature)
  • 2.5 tsp white or yellow miso paste
  • 0.21 oz garlic cloves (grated (2 small))
  • ½ tbsp sake (or dry sherry)
  • ¼ tsp coarse sea salt
  • ⅛ tsp ground black pepper
  • ½ tsp brown sugar
  • Fresh lemon juice (for serving, not baked in)
  • 1 scallion bulb (diced into small rounds)

Ready In 21 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat oven: Preheat oven to 400°F (200°C).
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Step 2

  • Cut a large sheet of parchment paper.
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Step 3

  • Make miso butter: In a small bowl, mash together ghee (or softened butter), miso paste, and garlic until smooth.
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Season fish

Step 1

  • Place trout fillet in the center. Pat dry and drizzle with sake, then sprinkle with salt, black pepper, and brown sugar.
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Step 2

  • Spread the miso butter evenly over the top.
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Wrap according to thickness

Step 1

  • - For thick steelhead/ rainbow trout (about 1 inch at the thickest part, ~1 lb or larger): Use a candy-wrap style. Bring the parchment up around the fish and twist the ends tightly like a wrapped sweet. This forms a loose tent over the fish, letting a little steam escape so the fillet bakes gently without over-steaming.
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Step 2

  • - For thin white-flesh trout fillets (smaller, delicate, leaner): Use a fully sealed parchment pouch (classic en papillote). Fold the edges all the way around to trap steam inside. This keeps thinner, leaner fillets moist and prevents them from drying out.
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Bake

Step 1

  • Place the wrapped fish on a baking sheet and bake for 14–16 minutes (steelhead/rainbow) or 12–14 minutes (thin fillet trout). Look for opaque flesh that flakes easily, with just a faint blush in the middle.
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  • Length: 30 minutes

Step 2

  • Serve: Carefully open the parchment (watch the steam). Spoon any melted miso butter from the packet over the fish. The skin will be soft rather than crispy — simply flake the fillet away from the skin and enjoy it with the buttery sauce. Finish with lemon juice and scallions.
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Step 3

  • Serve warm.