Lemon Dill Baked Rainbow Trout Recipe from Chef Victoria Love

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for a similar flavor.

fresh dill

🥗Healthier: dill weed

💰Cheaper: dried dill

Dried dill is more affordable and has a longer shelf life.

Preheat the oven to 350°F (175°C).

Prepare two freshly caught rainbow trout, keeping the heads on.

Make a dry rub with 1 teaspoon paprika, 1/2 teaspoon cumin, 1/8 teaspoon garlic powder, 1/4 teaspoon black pepper, 1 teaspoon salt, and 1 teaspoon dried dill.

Rub the dry rub generously over the skin and inside the cavity of the fish.

Drizzle 1 tablespoon of olive oil over the trout and rub it in.

Stuff the cavity of the trout with slices of lemon, celery, carrot, and onion, adding the juice of 1 lemon as well.

Place the trout in the preheated oven and bake for 20 minutes.

After 20 minutes, check the fish for doneness by peeling back a bit of the skin to see if it's flaky and tender.

Ladle the juices from the baking pan over the fish before serving to keep it moist.

Serve the trout on a platter with a garnish of a dill cucumber salad and the leftover vegetables from the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens