Exactly! I was thinking that it would have worked better if I’d grilled it, because the excess butter would have run off and the garlic would have mellowed a bit. It was still very good.
Stuff the interior of a whole trout with a mix of chopped onion, parsley, seasonings, and crumbled cooked sausage meat of some variety. Wrap the whole stuffed fish in a couple of slices of thin bacon. Place in a 425F oven on one side for 5 minutes, turn to other side for 5 more minutes, then turn upright to finish.
I only bake denser fish like salmon or swordfish. I like to pan fry fish like trout or whitefish.
Much like @Whack-a-Mole, I find your lack of faith… disturbing. 
Seriously, cook to your personal preferences, and yes, I acknowledge when cooking some flavors, a strong oil, herb, or spice can overwhelm the delicacy - but that may not be wrong for the person in question.
And I do acknowledge than an excess of butter that hasn’t been clarified can occasionally cause sog to occur, which is why I often but not always use ghee, or a butter/olive oil mix in pan.
I always prepped it by coating the filet in flour with a bit of seasoning then a quick saute meat side down.
If it’s fresh you really can’t go far wrong. Unless you over cook, I’d say 20 minutes is too long, for the huge lumps of salmon I get from Aldi, I go with 12-14 minutes at 425f (preheated oven)
Add some slices or lemon or old bay if you feel like it but really just eat it while it’s fresh is the best advice. Fresh fish is a whole different food type IMO If it was fresh yesterday it’s probably a bit too late TBH.
I cooked it fresh last night, and the leftovers are still tasty right now, as I eat lunch.
I just this week bought a rainbow trout filet, skin on. It was thin and delicate and not to be manhandled. I dredged it in flour seasoned heavily with Old Bay, pepper, onion powder. Heated a good chunk of butter in the frying pan and cooked each side till it was a nice golden color and white and flaky inside. I melted a bit more butter in the pan and squeezed some lemon in, stirred the butter and poured it on the fish. I served it on some leftover fried rice. It was scrumptious! I ate half and had the rest for lunch the next day. Steelhead and rainbow trout are similar, I think. Aldi sells tons of fresh salmon and steelhead trout, both are highly thought of.
Literally the same animal. Steelhead is for fish that are born and spend early life in freshwater stream, migrate to the ocean to fatten up, and then migrate back to freshwater (usually the same stream they were born in) to spawn. Unlike Pacific salmon, they can do this multiple times whereas the salmon just becomes decrepit and dies. In culinary use, “rainbow trout” is usually ones that are land locked or too small to go to ocean, but often farmed.
Similarly, sockeye salmon and kokanee are the same.
Really??? I never knew that… I love rainbow trout. I only caught one once, we looked at it in the sun, such a pretty little guy. Released him back into the stream to hopefully make more trout. 