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.
[cooked-sharing]
Yields4 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins
For the Trout
4trout fillets (6 oz each, skin-on or skinless)
2tbspolive oil
Salt and black pepper, to taste
1lemon, thinly sliced
4sprigs fresh dill
For the Lemon Dill Sauce
3tbspunsalted butter, melted
2tbspolive oil
3clovesgarlic, minced
1tbspfresh lemon juice
1tbspfresh dill, chopped
½tspdried thyme
¼tspred 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.
Internal temperature should reach 145°F (63°C).
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
4trout fillets (6 oz each, skin-on or skinless)
2tbspolive oil
Salt and black pepper, to taste
1lemon, thinly sliced
4sprigs fresh dill
For the Lemon Dill Sauce
3tbspunsalted butter, melted
2tbspolive oil
3clovesgarlic, minced
1tbspfresh lemon juice
1tbspfresh dill, chopped
½tspdried thyme
¼tspred 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.
Internal temperature should reach 145°F (63°C).
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.
