Roasted Rainbow Trout with Dill and Lemon

Name: Roasted Rainbow Trout with Dill and Lemon
Ingredients: 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; 0.5 cup coarsely crumbled feta cheese; 0.25 cup walnuts, toasted and coarsely chopped; 2 tablespoons Frank Stitt's Sherry Vinaigrette; 0.25 cup creme fraiche

3.2

(9)

4 Reviews

By

Martha Stewart Test Kitchen

Updated on March 25, 2020

Servings:

4

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 dinner.

Ingredients

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
½ cup coarsely crumbled feta cheese
¼ cup walnuts, toasted and coarsely chopped
2 tablespoons Frank Stitt's Sherry Vinaigrette
¼ cup creme fraiche

Directions

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