Ingredients:

  • 1 whole half steelhead filet (or individual portions)
  • 2 tablespoons pesto (Homemade Basil Pesto recommended)
  • 1 tablespoon olive oil
  • 1 pint cherry tomatoes (optional)
  • 2 cloves garlic (sliced - optional)
  • 1 tablespoon butter
  • 1 tablespoon orange marmalade (sugar-free preferred)
  • 2 tablespoons harissa paste
  • 1 teaspoon flake salt (or preferred salt)
  • 1 tablespoon Mediterranean seasoning (see post for alternatives)
  • 1 tablespoon fresh lemon juice

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Oil a baking sheet or line with parchment paper or foil.
  3. Pat the surface of the steelhead filet dry with a paper towel.
  4. In a medium bowl, coat the cherry tomatoes (if using) with olive oil.
  5. Spread pesto over the surface of the fish, and top with sliced garlic (if using).
  6. Place tomatoes on the baking sheet alongside the fish.
  7. Bake for about 20 minutes until the internal temperature reaches 145°F (63°C).
  8. In a small bowl, melt the butter for the Orange Harissa recipe, then mix in the harissa and orange marmalade.
  9. Spread the mixture over the fish and bake for 20 minutes or until the internal temperature reaches 145°F (63°C).
  10. Brush the fish for the Mediterranean version with olive oil, sprinkle with Mediterranean seasoning and flake salt, and squeeze lemon juice over the top.
  11. Bake for about 20 minutes until the internal temperature reaches 145°F (63°C).
  12. Serve each dish and enjoy!