Best 8 Oven Roasted Trout With Lemon Dill Stuffing Recipes
Savor the delicate flavors of trout artfully roasted in the oven and infused with a medley of aromatic herbs and tangy citrus. This recipe collection presents a culinary journey, offering variations on the classic lemon-dill stuffing that elevates the trout to a delectable masterpiece. Embark on a voyage of culinary discovery as you explore diverse flavor profiles, from the vibrant freshness of lemon and dill to the warmth of thyme and the subtle smokiness of paprika. Each recipe promises a unique taste experience, ensuring that every bite is a celebration of culinary artistry. So, prepare to tantalize your taste buds and embark on a delightful culinary adventure with our oven-roasted trout recipes.
Let's cook with our recipes!
ROASTED RAINBOW TROUT WITH DILL AND LEMON
For a delicious fish dish, try this roasted trout recipe from chef Frank Stitt's "Bottega Favorita" cookbook. Serve with his Butter Bean-and-Mint Pilaf for an unforgettable dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 500 degrees with a rack set in upper third of oven.
- Generously butter a large rimmed baking sheet. Place trout on baking sheet skin-side down. Season cavity of each trout generously with salt and pepper; top each with 2 to 4 sprigs of dill and 3 lemon slices. Fold over to enclose the trout and season the skin with salt and pepper; brush lightly with butter. Transfer to oven; cook 4 to 5 minutes. Rotate pan and continue cooking until skin is crispy and golden brown and flesh is just opaque throughout, 4 to 5 minutes more.
- Meanwhile, in a large bowl, toss watercress, radishes, feta, and walnuts with vinaigrette. Divide salad evenly between 4 plates. Transfer trout to plates and serve immediately with a dollop of creme fraiche.
LEMON-HERB BAKED TROUT RECIPE
This oven-baked trout recipe is the perfect balance of citrus, herbs, and buttery white fish. Perfect for everything from quick dinners to hosting!
Provided by Natalya Drozhzhin
Categories seafood
Time 35m
Number Of Ingredients 6
Steps:
- Gather all the ingredients for the recipe. Slice lemon into thin rings.
- At this point, decide if you'd like to cook the trout with our without the bone (this is all based on your preference). Next, generously season the fish inside and out with salt.
- Place the fish on a baking sheet lined with parchment paper. Stuff the inside of the fish with a layer of thin lemon slices and a layer of herbs. Next, sprinkle on some freshly ground pepper.
- Lightly drizzle olive oil over the top of the fish, followed by another layer of lemon slices. Bake fish in a preheated oven at 350°F for 15 minutes. Next, turn the oven to a high-broil and cook the fish until it lightly browns (about 2 minutes).
- Serve the fish hot or chill it in the fridge and serve it cold. Enjoy!
Nutrition Facts : Calories 178 kcal, Carbohydrate 3 g, Protein 24 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 66 mg, Sodium 60 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ROASTED WHOLE TROUT WITH LEMON AND HERBS
Serving seafood whole is such a beautiful presentation and has minimal prep. The cavity of the fish is stuffed with lemon, onion, garlic and fresh herbs. As it roast, the fish is permeated all the way through with these aromatic ingredients. The cooked fish is really flaky, tender and juicy.
Provided by Olga's Flavor Factory
Categories Main Course
Time 35m
Yield 3
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper.
- Make diagonal slashes on both sides of the fish.
- Place the fish on the prepared baking sheet. Season the fish with salt and pepper on both sides and in the inside cavity as well.
- Stuff the cavity of the fish with the slices of lemon, garlic, onion and herbs.
- Rub the olive oil over the top surface of both fish.
- Roast the fish in the preheated oven for 10-15 minutes. Turn on the broiler and roast the fish for another 5-7 minutes, until golden and slightly charred in some places. Serve the fish whole, with a bit more olive oil and some freshly squeezed lemon juice.
- Yields: 2-4 servings
BAKED FRESH RAINBOW TROUT
Very easy and tasty recipe I invented one day with ingredients on hand, for fresh rainbow trout (farmed or wild) that my family loves. It takes very little time and is much lighter than ocean fish. I use whole fish you can buy already gutted from the supermarket, with heads and tails still on. Make sure you pick trout that are really, really fresh. I find the dish doesn't even need lemon slices but you can use them if you like. The key is to remember to add the water to the dish as instructed in directions, which keeps fish from drying out. Serve with rice and veggies. Light and delicious. Be careful of bones! Make sure to add hot water to the dish; cold water can crack the baking dish.
Provided by In-a-Pickle
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with about 1 teaspoon olive oil.
- Place trout in the prepared baking dish and coat with remaining olive oil. Season the inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper over the top. Place 1 lemon slice on each fish.
- Bake in the preheated oven for 10 minutes; add water to dish. Continue baking until fish flake easily with a fork, about 10 minutes more.
Nutrition Facts : Calories 373 calories, Carbohydrate 1.5 g, Cholesterol 162.5 mg, Fat 15.3 g, Fiber 0.3 g, Protein 54.2 g, SaturatedFat 4 g, Sodium 158.6 mg, Sugar 0.5 g
WHOLE RAINBOW TROUT BAKED IN FOIL
It's easy to find farmed rainbow trout these days. They're usually boned and "butterflied" - opened up, with the halves still attached. I bake them in foil packets and moisten them with the savory juice that accumulates inside as they bake.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield Serves four
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees. Cut four sheets of heavy duty aluminum foil or eight sheets of lighter foil into squares that are three inches longer than your fish. If using lighter foil, make four double-thick squares. Oil the dull side of the foil with olive oil, and place a trout, skin side down, on each square. Season both sides with salt and pepper, and open them out flat. Place two tarragon or dill sprigs (or one rosemary sprig) and two lemon slices down the middle of each, and fold the two sides together. Drizzle 1/2 teaspoon olive oil over each fish.
- Making sure that the trout are in the middle of each square, fold up the foil loosely, grabbing at the edges and crimping together tightly to make a packet. Place on a baking sheet, and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
- Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet, and pour the juices over it. Sprinkle with fresh tarragon, dill or parsley. Serve, passing the lemon wedges.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 16 grams, Carbohydrate 5 grams, Fat 27 grams, Fiber 3 grams, Protein 69 grams, SaturatedFat 6 grams, Sodium 895 milligrams, Sugar 1 gram, TransFat 0 grams
OVEN ROASTED TROUT WITH LEMON DILL STUFFING
Nothing beats fresh trout, especially when it is stuffed with a fresh dill and lemon bread stuffing. The fresh flavors of this dish will leave your mouth begging for more.
Provided by Jacqueline
Categories Fish Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Toss bread crumbs with onion, dill, lemon zest, garlic, and 1/2 of the olive oil. Season with salt and pepper to taste. Press stuffing into trout, then brush with remaining olive oil; season with salt and pepper. Place trout onto the prepared baking sheet.
- Roast in the preheated oven until skin begins to brown, and the flesh flakes easily with a fork, about 20 minutes.
Nutrition Facts : Calories 562.7 calories, Carbohydrate 7.5 g, Cholesterol 201.1 mg, Fat 25.7 g, Fiber 0.7 g, Protein 70.9 g, SaturatedFat 4.4 g, Sodium 184.4 mg, Sugar 1.1 g
SIMPLE HERB-BAKED TROUT & HORSERADISH
A super-simple whole baked fish with hot horseradish, zesty lemon and herbs - parsley, dill and thyme all work well
Provided by Barney Desmazery
Categories Main course
Time 25m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/200C fan/gas 7. Lay the trout over a lightly oiled baking tray and stuff the fish cavity with slices of lemon and herbs. Season generously all over and drizzle with the remaining oil.
- Bake in the oven for 20 mins until the fish is cooked through - the eyes will have turned white and the flesh will be soft to touch. The trout can be served as they are with your favourite seasonal vegetables, but for an added extra touch, peel away the top layer of skin and grate over fresh horseradish before serving.
Nutrition Facts : Calories 457 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 63 grams protein, Sodium 0.4 milligram of sodium
LEMON DILL TROUT
Make and share this Lemon Dill Trout recipe from Food.com.
Provided by CP Camper
Categories < 30 Mins
Time 17m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Drizzle Foil with oil and sprinkle with Kosher Salt.
- Place fish on center of foil and sprinkle with Dill.
- Place lemon slices inside fish and rosemary on top. Salt to taste.
- Fold up edges of foil and add wine. Seal foil pouch and place in oven on 350 for 12 minutes.
Tips:
- Choose the right trout: Select fresh, wild-caught trout if possible. Look for fish with bright, clear eyes, firm flesh, and a mild, fresh scent.
- Prepare the trout: Rinse the trout under cold water and pat dry with paper towels. Remove the gills and entrails, and score the skin on both sides to help the flavors penetrate.
- Make the stuffing: Combine bread crumbs, lemon zest, dill, garlic, salt, and pepper in a bowl. Mix in melted butter until the mixture is moist and holds together. Stuff the trout cavities with the mixture.
- Roast the trout: Place the trout on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast in a preheated oven at 400°F for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
- Serve the trout: Transfer the trout to a serving platter and garnish with lemon wedges and fresh dill. Serve with roasted vegetables or a simple green salad.
Conclusion:
Oven-roasted trout with lemon-dill stuffing is a delicious and easy-to-prepare dish that is perfect for a weeknight meal or a special occasion. The trout is roasted to perfection and the stuffing is flavorful and aromatic. This dish is sure to please everyone at the table.
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