Steelhead Trout Bake with Dijon Mustard

cooking spray

1 pound skinless steelhead trout fillets

¼ cup dry white wine

2 ½ tablespoons Dijon mustard

2 cloves garlic, pressed

1 tablespoon lemon juice

1 teaspoon dried dill weed

1 teaspoon lemon-pepper seasoning

Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Arrange trout fillets in the baking dish. Mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning in a bowl; spread over the fillets, letting some run underneath the fish.

Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.