Oven Roasted Trout with Lemon Dill Stuffing Recipe - Allrecipes.com
Oven Roasted Trout with Lemon Dill Stuffing Recipe
  • READY IN 50 mins

Oven Roasted Trout with Lemon Dill Stuffing

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 20 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 27, 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!

 
Most Helpful Critical Review
Nov 02, 2010

I pulled out the stuffing and just ate the fish.

 

40 Ratings

Dec 04, 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!

 
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!!!

 
Aug 04, 2010

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 away from the balance, IMO. I tossed red potatoes and e.v. olive oil in a 9x13 baking pan and put in the pre-heated oven while prepping the rest, Then when the fish was ready for the oven, laid asparagus spears across the potatoes and set the fish on top of the asparagus. All went together well and no need to foil-line the pan.

 
Apr 08, 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!!!

 
Dec 03, 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!

 
Sep 01, 2010

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 out moist and so flavorful. I added a lot more dill than was called for, and I highly recommend doing so. I also happened to use Pepperidge Farm herbed stuffing as the filling because that's what I had on hand. The recipe took me a while because I had to de-bone my fish, but it was well worth the effort. Everyone loved it... even my father in law who was scared to eat fish with scales. I highly recommend this recipe.

 

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Nutrition

  • Calories
  • 563 kcal
  • 28%
  • Carbohydrates
  • 7.5 g
  • 2%
  • Cholesterol
  • 201 mg
  • 67%
  • Fat
  • 25.7 g
  • 40%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 70.9 g
  • 142%
  • Sodium
  • 281 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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