Lemon and Dill Stuffed Trout

    50 minutes

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

    51 people made this

    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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    Reviews in English (38)


    This was the best baked trout I have ever eaten. I followed the recipe exactly the first time and it was wonderful. The trout was so juicy and favorful! The second time I substituted lemon juice for the lemon and I liked it even more! I used fresh ground pepper and red algae salt to give it that little something extra. I use patchment paper to make a pouch to bake these in. I also lay the fish on top of either green beans or asparagus to save myself the trouble of cooking them separately. I then squeeze lemon over everything, drizzle with olive oil, use the pepper and salt again and let it bake for about 15 minutes. Then I let it sit for about 5 minutes, then I open the pouch and serve it. I now use this recipe twice a week. I can't say enough about this! Thanks for the great recipe!  -  24 Jul 2009  (Review from Allrecipes USA and Canada)


    Delicious! Definitely use sweet onion though, if you have it. I used plain white onions because that's what I had and it made the stuffing a bit too strong--the onions don't cook that much during baking. Great recipe!  -  04 Dec 2007  (Review from Allrecipes USA and Canada)


    Excellent recipe! The lemon and dill add a wonderful fresh flavor. Do your homework and read all the reviews then apply some of the tips. Like reducing the baking time if you're only making two. Or the suggestion of making more stuffing to use as a side. My contribution to the recipe is to add a handful of roasted pine nuts and take just a few minutes to caramelize the onions before adding to the stuffing. We picked up the trout at Costco - froze two at a time in ziplocks and with this recipe we will enjoy trout anytime. Love this recipe!!!  -  19 Oct 2009  (Review from Allrecipes USA and Canada)