Roasted Rainbow 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 dinner.


  • 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


  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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