Baked Trout with Lemon, Capers, and Dill
Succulent trout baked to perfection with tangy lemon, briny capers, and fresh dill. This dish is a testament to the simplicity and elegance of Mediterranean cuisine, offering a harmonious blend of flavors that is sure to delight your palate.
Equipment
- Baking sheet
- Parchment paper
- Measuring spoons
- Knife
- Cutting board
- Paper towels
Ingredients
- 4 fillets trout about 6 ounces or 170 grams each
- 2 tbsp extra virgin olive oil
- 1 lemon thinly sliced
- 4 tsp capers drained
- 2 tbsp fresh dill chopped
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- Lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the trout fillets and pat them dry with paper towels.
- Line a baking sheet with parchment paper for easier cleanup.
- Arrange the trout fillets on the baking sheet, skin side down.
- Drizzle each fillet with extra virgin olive oil.
- Season the fillets with sea salt and freshly ground black pepper.
- Place lemon slices over the top of each fillet, covering them generously.
- Sprinkle the capers evenly over the fillets.
- Garnish each fillet with fresh dill.
- Place the baking sheet in the preheated oven and bake for 20 minutes, or until the trout is cooked through and flakes easily with a fork.
- Remove from the oven and let the fish rest for a couple of minutes before serving.
- Serve the baked trout with additional lemon wedges on the side.
Notes
Ensure your trout fillets are deboned for a pleasant dining experience.
Adjust the baking time based on the thickness of the fillets; thicker fillets may require additional time.
The nutritional information is an estimate and can vary based on the size of the fillets and additional side dishes.