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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
Roasted Trout with Dill and Lemon

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.


Reviews (8)

  • atlhomie 4 Mar, 2009

    Kyocera - makes this and they should be online or any good kitchen store.

  • atlhomie 4 Mar, 2009

    I made this last night - Whole Foods had deboned fillets vs. the whole fish. I simply salt and peppered both sides of the fish and placed the lemon and dill on the top. I used my bbq with a lodge grill pan - got that really hot and seared the trout skin side down. This was fantastic, light and good for you.

  • SWC76801 2 Mar, 2009

    I can't find the mandoline at Is this an item that they only sell in their stores?

  • Francaise 1 Mar, 2009

    At Williams Sonoma : Hand Held Japonese ceramic blade mandoline that Martha was using on the show.

  • Francaise 1 Mar, 2009

    Williams-Sonoma carry a hand held Japonese ceramic mandoline like Martha was using.

  • HeidiA 1 Mar, 2009

    Does anyone know where I can find the hand held mandolin that Martha was using when she sliced the radishes?

  • duchesse2k 28 Feb, 2009

    might be better over the grill

  • duchesse2k 28 Feb, 2009

    easy flavorful but not my fave - make sure the oven is pre-heated for at least 30 minutes - to really insure a steady high heat and yield the right level of crispness

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