Reviewed: Oct. 19, 2009

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!!!

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smavitz

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Reviewed: Jul. 24, 2009

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!

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Julius8122

Cooking Level: Expert

Home Town: Baker City, Oregon, USA

Living In: Nampa, Idaho, USA

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Reviewed: Jul. 13, 2009

Followed the recipe exactly and loved it. I'm not usually a fan of trout but this is now a staple.

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Nebethetpet

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Washington, D.C., USA

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Reviewed: Jul. 6, 2009

I didn't care for this recipe. The stuffing was too dry and we couldn't taste the fish. I am not sure if this was because my trout were only 10" long and there was too much stuffing or not. Next time I'll just focus on a trout recipe that doesn't try to overpower or cover up the wonderful taste of fresh caught trout.

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catherinebrubaker

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Reviewed: Jun. 14, 2009

This was great. I did use panko bread crumbs and added some old bay to the stuffing. I also didn't have a fresh lemon so I used lemon juice in place of half of the olive oil. Delicious :)

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Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: May 30, 2009

Great way to cook fresh trout! The stuffing was amazing, so next time I think I'll make more to eat as a side dish as well. I also added a glug or two of white wine to the stuffing to moisten it up more than just the olive oil. Also, instead of using lemon zest, I used lemon pepper I had on hand. I also sprinkled that on top of prior to roasting. Can't wait until the hubby brings some more trout home!

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JJPigg06

Cooking Level: Intermediate

Home Town: Anna, Illinois, USA

Living In: Herrin, Illinois, USA

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Reviewed: Apr. 18, 2009

delicious! we caught trout today and didn't know what to do with it. this is a very simple recipe. although we substituted some ingredients with whatever we had. we used panko instead of soft bread crumbs, and used minced green onions instead of dill. we also used butter instead of olive oil. tasted great! will do this recipe again next time!

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mou

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Reviewed: Apr. 7, 2009

This recipe was easy and yummy. Make sure the fish doesn't over cook-account for the residual cooking time. I halved the recipe and cooked two trout for 12-13 minutes. It was perfect!!!

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THINKDIFFERENT25

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Reviewed: Mar. 8, 2009

Excellent! Nice change from using a creamy sauce on fish. Trout is so mild that this stuffing didn't overwhelm it at all. Salmon might overpower this recipe though, so stick with trout.

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HSWEET

Cooking Level: Intermediate

Home Town: Odessa, Saskatchewan, Canada

Living In: Balgonie, Saskatchewan, Canada

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Reviewed: Feb. 22, 2009

Very good -- my sister really liked it too and it was so easy -- great combo of bread crumbs, EVOO, garlic and lemon!

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Nicole McGovern

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Reviewed: Dec. 22, 2008

I enjoyed this recipe. I had some crab stuffing left over so used that. It was delicious

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rickyt51

Cooking Level: Intermediate

Living In: London, Ontario, Canada

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Reviewed: May 27, 2008

We caught the trout this morning, and found this recipe to make tonight. It was fantastic! We will make it again soon!

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missy

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Reviewed: Dec. 4, 2007

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!

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ANGELSHARK

Cooking Level: Expert

Home Town: Delaplane, Virginia, USA

Living In: Sacramento, California, USA

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Reviewed: Dec. 3, 2007

Husband and I have had this twice already; a great recipe, especially if you're on a diet (like we are - only 7 WW points per serving). Really, really good!

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