Slow Roasted Steelhead Trout with Strawberries & Herbs

Kievonna
Jun 7
3 min read

Updated: Jun 22

Today’s offering: a slow roasted steelhead trout bathed in a marinade I whipped together on instinct - extra virgin olive oil, a splash of peach cider vinegar, diced garlic, sea salt, black pepper, dried herbs and just a dash of sazón. I let it sit for 30 minutes, just enough time for the flavors to meet, kiss, and fall in love. And then came the art...

A pristine, bright trout filet laid out on parchment paper, ready for culinary creativity in the kitchen.

A fresh raw trout fillet elegantly marinated with a flavorful blend of garlic and herbs, ready for cooking.

I laid the fish out delicately and adorned it with thin slices of strawberries — yes, strawberries — because sweetness can belong anywhere. Red onion for bite.

Fresh rosemary and thyme for depth. Cilantro for brightness. More garlic, of course. And a generous sprinkling of flaky salt and fresh cracked pepper to seal it with intention.

A gourmet presentation of trout garnished with vibrant slices of strawberries, fresh herbs, and seasonings, ready for the oven.

Into the oven it went. I let it roast slowly until the flesh gave way effortlessly and the strawberries softened into jammy jewels that melted into every bite.

The result? Elegant. Unexpected. Feminine. Nourishing.

It’s not just dinner. It’s devotion. A moment to feed not only your body, but your soul.

Slow-roasted trout adorned with tender strawberries, onions, garlic, and fresh herbs, perfectly baked for a flavorful and aromatic delight.

Golden roasted steelhead trout garnished with herbs, garlic, and onion, capturing the essence of a perfectly cooked dish.

Roasted steelhead trout topped with a colorful array of roasted strawberries, red onions, garlic, and fresh herbs.

🍓 Serving notes: I paired this dish with roasted potatoes and a garden salad tossed in lemon juice and olive oil. But truthfully? All it needs is candlelight and quiet.

If you try this recipe, tag me or send a photo. I’d love to see how you make it your own.

And if this kind of cooking; slow, sensual, sacred speaks to you, be sure to subscribe. There’s a whole world of softness waiting there.

With love, always.

Kievonna

The Recipe

A gentle, nourishing, crowd pleasing main course - perfect for evenings when you want something soft, flavorful, and unexpected.

Ingredients

For the marinade:

2 tablespoons extra virgin olive oil
1 tablespoon peach cider vinegar (or apple cider vinegar)
2 garlic cloves, finely diced
½ teaspoon sea salt
½ teaspoon black pepper
A pinch of sazón (optional, for depth)

For the trout:

1 whole trout, cleaned and butterflied (or 2 trout fillets)
3–4 fresh strawberries, thinly sliced
¼ red onion, thinly sliced
1–2 garlic cloves, thinly sliced
A few sprigs of rosemary
A handful of fresh parsley leaves
Flaky sea salt, to finish
Fresh cracked black pepper

Instructions

Marinate the trout : In a small bowl, whisk together the olive oil, peach cider vinegar, diced garlic, sea salt, pepper, and sazón. Place the trout in a shallow dish or on a parchment-lined tray and pour the marinade over it. Let it sit for 30 minutes at room temperature.
Preheat the oven : Set your oven to 325°F (165°C) for a slow, gentle roast.
Assemble with toppings : Arrange the sliced strawberries, red onion, sliced garlic, rosemary, and parsley over and around the trout. Be generous, but not crowded. Sprinkle with flaky sea salt and fresh black pepper.
Roast : Roast for 20–25 minutes, or until the trout flakes easily with a fork and the strawberries have softened.
Serve with love : Spoon any juices from the pan over the fish before serving. Pair with roasted potatoes, warm bread, or a simple salad. And enjoy - slowly. Keep reading for pairing suggestions.

Wine Pairing Suggestions

Hotel Collection Cava 82 : Dry, small-batch sparkling wine with crisp bubbles and a hint of toast - sparkling elegance that cleanses the palate between savory bites.