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.

Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

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  • 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.

  • 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.

Nutrition Facts

563 calories; protein 70.9g; carbohydrates 7.5g; fat 25.7g; cholesterol 201.1mg; sodium 184.4mg. Full Nutrition
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Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/27/2009
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! Read More
(53)

Most helpful critical review

Rating: 3 stars
11/02/2010
I pulled out the stuffing and just ate the fish. Read More
(3)
48 Ratings
  • 5 star values: 35
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/27/2009
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! Read More
(53)
Rating: 4 stars
12/05/2007
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! Read More
(42)
Rating: 5 stars
10/19/2009
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!!! Read More
(38)
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Rating: 5 stars
08/04/2010
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. Read More
(22)
Rating: 5 stars
09/01/2010
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. Read More
(14)
Rating: 5 stars
04/08/2009
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!!! Read More
(14)
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Rating: 5 stars
12/03/2007
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! Read More
(13)
Rating: 5 stars
06/01/2009
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! Read More
(9)
Rating: 5 stars
11/29/2007
Delicious! Great Recipe! Read More
(8)
Rating: 3 stars
11/02/2010
I pulled out the stuffing and just ate the fish. Read More
(3)
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