Lemon and Dill Stuffed Trout

    Lemon and Dill Stuffed Trout

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    Trout is a delicate and wonderful fish and the bright flavours of the dill and lemon zest stuffing perfectly compliment it.

    Serves: 4 

    • 1 cup soft bread crumbs
    • 1/2 sweet onion, minced
    • 2 tablespoons chopped fresh dill
    • 2 teaspoons grated lemon zest
    • 1 clove garlic, minced
    • 1/4 cup (65ml) olive oil, divided
    • 1 pinch salt and pepper to taste
    • 4 trout, cleaned and head removed

    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Preheat oven to 200 degrees C. Line a baking tray with aluminium foil.
    2. Toss bread crumbs with onion, dill, lemon zest, garlic and half of the olive oil. Season with salt and pepper to taste. Press stuffing into the trout then brush the trout with the remaining olive oil and season with salt and pepper. Place trout onto prepared baking tray.
    3. Roast in the preheated oven until the skin of the fish begins to brown and the flesh flakes easily with a fork, about 20 minutes.

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