4 5oz Steelehead trout fillets skin on
4 tsp butter
3 garlic cloves minced
1/2 tsp crushed red pepper flakes
Juice of 1 lemon
Himalayan sea salt and black pepper
Preheat oven to 375 degrees
Juice the lemon and set aside
In small saucepan melt butter over medium heat. Add minced garlic and crushed red pepper flakes stirring often until fragrant and slightly brown in color. Remove from heat and stir in the lemon juice.
Place filets on aluminum foil lined baking sheet.
Spoon butter mixture over each filets - be sure to distribute evenly. Season each filet with salt and pepper.
Bake for 20 minutes or until trout flakes and pulls apart easily. The inside will be pale pink.