- Prep time
- 10 minutes
- Cook time
- 7–8 minutes
- 2 servings
Light and lemony, this watercress and steelhead combo comes together to create a satisfying and healthy meal.
- 2 steelhead fillets (6 ounces each)
- Salt and pepper, to taste
- 2 ounces plus 1 tablespoon olive oil, divided
- 2 ounces butter
- 3 cloves garlic, minced
- ¼ cup parsley, chopped
- 1 lemon, zested
- 2 tablespoons lemon juice, divided
- 4 ounces watercress
Season steelhead with salt and pepper. Heat a sauté pan over medium heat. Add 2 ounces olive oil, then place steelhead in the pan, skin-side down, and sauté for 4–5 minutes to crisp the skin. Turn over and cook an additional minute or until the fish is cooked through. Remove from pan to a paper towel to remove any excess oil.
To make the sauce, add the butter to the pan and allow to foam. Add the garlic and cook for 15 seconds. Add the parsley and cook an additional 20 seconds. Add lemon zest and 1 tablespoon of lemon juice and remove from the heat.
To make the watercress salad, toss the watercress with 1 tablespoon lemon juice and 1 tablespoon olive oil.
Spread the sauce on a plate, topped by the steelhead. Serve with the watercress salad on the side.