Dill and Lemon Stuffed Rainbow Trout, September 29th 2012

Dill and Lemon Stuffed Rainbow Trout

For lovers of Salmon this dish is a nice variation and looks excellent when served either as a main course for cosy Saturday night or, as a centre piece for a tapas style lunch or dinner.


Ingredients (Serves 2)

  • 1 Rainbow Trout, Gutted
  • 1 Lemon
  • Fresh Dill
  • Salt and Pepper
  • Fresh Spinach


  • Rinse the Rainbow Trout and in the cavity, season with salt and pepper.
  • Thinly slice the lemon and put about 4 slices in the fish cavity and repeat the process with the dill.
  • Once you have done this place the fish on a baking tray and make three cuts into the flesh of the trout on either side, drizzle with some oil and season well.
  • Bake in the oven on a medium  heat for 15-20mins turning the fish over half way through the cooking process
  • Once cooked cover a plate with the spinach, lay the cooked trout on top and serve.

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