Closely related to the Pacific salmon, steelhead has bright orange flesh and a taste that falls somewhere between trout and salmon. Most steelhead sold is sustainably farm-raised, making it a good choice to enjoy year round.
If pressed for time, try using whole wheat or gluten-free pita bread in place of the potato flatbread crust.
To make flatbread, start by preheating oven to 400 F (200 C). Line baking tray with parchment paper and set aside.
Gently boil potatoes until tender, about 25 minutes. Drain and return saucepan to burner to dry potatoes.
While potatoes cook, whisk together chia seeds and water in small bowl and let stand at room temperature for 10 minutes.
Add potatoes to large bowl and mash with fork until as smooth as possible. Add chia mixture, oat flour, almond meal, oil, vinegar, salt, garlic powder, and thyme. Stir together until well combined.
Transfer dough to prepared baking tray and, with rubber spatula, spread into 1/2 in (1.25 cm) thick oval. If needed, lightly grease spatula with more olive oil to make spreading of dough easier. Bake until crust is set and edges start to turn golden brown, about 35 minutes. Remove from oven and set aside. Keep oven on.
While flatbread bakes, assemble toppings. Place steelhead fillet, skin side down, on another parchment-lined baking tray and roast in oven alongside flatbread until cooked through, about 8 to 10 minutes. Set aside until cool enough to handle. Discard skin and scrape away any grey fat from under skin. Flake fillet into 1 in (2.5 cm) pieces and set aside.
In bowl, stir together cheese, garlic, parsley, dill, red onions, capers, and olives.
Brush 1 Tbsp (15 mL) olive oil over flatbread before sprinkling with cheese mixture and flaked steelhead trout. Return to oven and bake until cheese is melted and toppings are warmed through, about 8 to 12 minutes. Drizzle with remaining 1 Tbsp (15 mL) olive oil and sprinkle with pine nuts. Cut into slices and serve while warm.
This recipe is part of the Sea's Bounty collection.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
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