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Baked Trout with Lemon Dill

This baked trout with lemon and dill is light, buttery, and full of fresh flavor. The fish turns flaky and tender in the oven, while lemon and dill bring a bright, herby finish. It’s simple, wholesome, and ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Mediterranean-inspired
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 2 trout fillets 6–8 oz each, skin on
  • 2 tablespoons butter melted
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • Juice of 1 lemon
  • Zest of ½ lemon
  • 1 tablespoon fresh dill chopped (or 1 teaspoon dried dill)
  • Salt and black pepper to taste
  • Lemon slices for garnish
Optional: a pinch of paprika or chili flakes

Method
 

Preheat the oven:
  1. Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease a baking dish.
Prepare the fish:
  1. Pat the trout fillets dry with a paper towel. Place them skin-side down on the baking sheet.
Make the lemon-dill mix:
  1. In a small bowl, mix the melted butter, olive oil, garlic, lemon juice, zest, and dill.
Season the trout:
  1. Brush the lemon-dill mixture generously over the trout. Sprinkle salt, pepper, and a little paprika if you like.
Bake the trout:
  1. Bake for 12–15 minutes or until the fish flakes easily with a fork but still looks moist.
Garnish and serve:
  1. Top with lemon slices and a few sprigs of dill. Serve warm with your favorite sides like a green salad or roasted potatoes.

Notes

  • Fresh trout always gives better flavor and texture than frozen, but thawed fillets work fine too.
  • For extra moisture, try baking the trout in foil with a small pat of butter.
  • Leftovers are great in sandwiches or flaked over salad the next day.
  • Don’t skip patting the trout dry — it helps the butter and lemon soak in nicely.