1. Get Your Oven Ready
Preheat your oven to 400°F. If you’re like me and hate scrubbing pans after dinner, line a baking sheet with parchment paper or aluminum foil. Trust me, it makes cleanup a breeze.

2. Prep Your Fish
Tap the steelhead trout dry with paper towels. This may seem a minor detail, but abrading the surface is key to that final crispiness on the outside. Dried up, put the fillet skin-side down on the prepared baking sheet.

3. Make the Seasoning
In a bowl, mix the lemon zest, olive oil, minced garlic, smoked paprika, oregano, salt, and pepper. This mixture is like liquid gold—it’s going to soak into the fish and create layers of flavor.

4. Season the Trout
Using a brush or your fingers (clean hands work just as well!), spread the seasoning mixture evenly over the trout. Make sure to coat every inch—this isn’t the time to skimp.

5. Bake It Up
Use an oven to pop sacrifice the baking sheet and bake trout within a period of 12-15 minutes. The exact time required shall depend on the particular thickness of the fillet used. A great rule of thumb would be that the fish indeed flakes with a fork but still appears moist; hence the fish is done cooking.

6. Finishing Touches: Adding That Extra Flavor
As soon as the trout comes out of the oven, squeeze fresh lemon juice over the top. This little burst of acidity brightens up the dish and takes the flavors to the next level. If you’re feeling fancy, sprinkle chopped parsley or even a bit of dill on top for a fresh, herby finish.