Delicately baked trout fillets infused with fresh lemon, garlic, and fragrant dill, this dish is light, flavorful, and perfect for a healthy weeknight dinner. The trout is tender, flaky, and beautifully complemented by a buttery lemon dill sauce.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Trout
4 trout fillets (6 oz each, skin-on or skinless)
2 tbsp olive oil
Salt and black pepper, to taste
1 lemon, thinly sliced
4 sprigs fresh dill
For the Lemon Dill Sauce
3 tbsp unsalted butter, melted
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp fresh lemon juice
1 tbsp fresh dill, chopped
½ tsp dried thyme
¼ tsp red pepper flakes (optional, for heat)
Salt and pepper, to taste
Prepare the Trout
1
Preheat the oven to 375°F (190°C).
Line a baking sheet with parchment paper or aluminum foil.
Pat the trout fillets dry with paper towels.
Place the fillets on the prepared baking sheet, skin-side down.
Drizzle olive oil over the fillets and season with salt and pepper.
Place lemon slices and dill sprigs over each fillet.
Prepare the Lemon Dill Sauce
2
In a small bowl, whisk together melted butter, olive oil, minced garlic, lemon juice, fresh dill, thyme, and red pepper flakes.
Season with salt and pepper to taste.
Bake the Trout
3
Pour the lemon dill sauce over the trout fillets, evenly distributing it.
Bake for 18-20 minutes , or until the trout is opaque and flakes easily with a fork.
Garnish and Serve
4
Remove the trout from the oven and let rest for 2-3 minutes.
Garnish with additional fresh dill and lemon slices.
Serve immediately with a side of steamed asparagus, wild rice, or roasted potatoes.
Tips and Variations
5
For Extra Crispiness: Broil the trout for the last 2-3 minutes to lightly brown the top.
Make It Dairy-Free: Substitute olive oil for the butter.
Enhance the Flavor: Add capers for a briny touch or a splash of white wine to the sauce.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 300°F (150°C) until warmed through.
Freezing: This dish is best enjoyed fresh but can be frozen for up to 2 months.
Ingredients For the Trout
4 trout fillets (6 oz each, skin-on or skinless)
2 tbsp olive oil
Salt and black pepper, to taste
1 lemon, thinly sliced
4 sprigs fresh dill
For the Lemon Dill Sauce
3 tbsp unsalted butter, melted
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp fresh lemon juice
1 tbsp fresh dill, chopped
½ tsp dried thyme
¼ tsp red pepper flakes (optional, for heat)
Salt and pepper, to taste
Directions Prepare the Trout
1
Preheat the oven to 375°F (190°C).
Line a baking sheet with parchment paper or aluminum foil.
Pat the trout fillets dry with paper towels.
Place the fillets on the prepared baking sheet, skin-side down.
Drizzle olive oil over the fillets and season with salt and pepper.
Place lemon slices and dill sprigs over each fillet.
Prepare the Lemon Dill Sauce
2
In a small bowl, whisk together melted butter, olive oil, minced garlic, lemon juice, fresh dill, thyme, and red pepper flakes.
Season with salt and pepper to taste.
Bake the Trout
3
Pour the lemon dill sauce over the trout fillets, evenly distributing it.
Bake for 18-20 minutes , or until the trout is opaque and flakes easily with a fork.
Garnish and Serve
4
Remove the trout from the oven and let rest for 2-3 minutes.
Garnish with additional fresh dill and lemon slices.
Serve immediately with a side of steamed asparagus, wild rice, or roasted potatoes.
Tips and Variations
5
For Extra Crispiness: Broil the trout for the last 2-3 minutes to lightly brown the top.
Make It Dairy-Free: Substitute olive oil for the butter.
Enhance the Flavor: Add capers for a briny touch or a splash of white wine to the sauce.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 300°F (150°C) until warmed through.
Freezing: This dish is best enjoyed fresh but can be frozen for up to 2 months.
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