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Roasted Trout with Dill and Lemon

For a delicious fish dish, try this roasted trout recipe from chef Frank Stitt's "Bottega Favorita" cookbook. Serve with his Butter Bean and Mint Pilaf for an unforgettable meal.

  • Servings: 4

Source: The Martha Stewart Show, February Winter 2009


  • Unsalted butter, for baking sheet
  • 4 whole boneless rainbow trout
  • Sea salt and freshly ground black pepper
  • 1 bunch fresh dill
  • 8 thin slices lemon
  • 2 cups watercress leaves
  • 4 radishes, thinly sliced
  • 1/2 cup coarsely crumbled feta cheese
  • 1/4 cup walnuts, toasted and coarsely chopped
  • 2 tablespoons Sherry Vinaigrette
  • 1/4 cup creme fraiche


  1. Preheat oven to 500 degrees with a rack set in upper third of oven.

  2. Generously butter a large rimmed baking sheet. Place trout on baking sheet skin-side down. Season cavity of each trout generously with salt and pepper; top each with 2 to 4 sprigs of dill and 3 lemon slices. Fold over to enclose the trout and season the skin with salt and pepper; brush lightly with butter. Transfer to oven; cook 4 to 5 minutes. Rotate pan and continue cooking until skin is crispy and golden brown and flesh is just opaque throughout, 4 to 5 minutes more.

  3. Meanwhile, in a large bowl, toss watercress, radishes, feta, and walnuts with vinaigrette. Divide salad evenly between 4 plates. Transfer trout to plates and serve immediately with a dollop of creme fraiche.

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