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Oven Roasted Trout with Lemon Dill Stuffing


"Nothing beats fresh fish, especially when it is filled with a fresh dill and lemon bread stuffing. The fresh flavors of this dish will leave your mouth begging for more."
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50 m servings 563 cals
Original recipe yields 4 servings


  • Calories:
  • 563 kcal
  • 28%
  • Fat:
  • 25.7 g
  • 40%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 70.9 g
  • 142%
  • Cholesterol:
  • 201 mg
  • 67%
  • Sodium:
  • 184 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum 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 sheet.
  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 38
  1. 45 Ratings

Most helpful positive review

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 jui...

Most helpful critical review

I pulled out the stuffing and just ate the fish.

Most helpful
Most positive
Least positive

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 jui...

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 dur...

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....

Excellent. I read all of the reviews and took notes. The only thing I will change next time is that I will not add lemon juice, as one person suggested, because it gave too much zing and took ...

This was one of the best fish recipes I've ever made! I ended up wrapping the fish in foil and my husband used indirect heat on the grill to cook it at around 350 for 30 minutes. The fish came o...

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!!!

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!

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 ...

Delicious! Great Recipe!