the Breville Test Kitchen

Baked Trout with Lemon, Capers and Dill

Name: Baked Trout with Lemon, Capers and Dill
Cook time: 600 s
Total time: 1500 s
Yield: Serves 2
Ingredients: ¼ cup (60 ml) extra-virgin olive oil - divided; 2 x 340 g butterflied trout; 2 shallots - finely chopped; 2 cloves garlic - thinly sliced; 3 tbsp capers; ½ tsp sea salt; ¼ tsp aleppo pepper; 1 lemon - to serve; 1 tbsp dill fronds - coarsely chopped; Lemon - to serve

This is a simple and delicious way to cook trout. The low temperature produces incredibly moist and tender flesh while the capers and dill compliment the mild tasting fish.

the Smart Oven™ Air Fryer Pro

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25 mins total time

10 mins active time

Easy

Serves 2

Ingredients

Measurements:

¼ cup (60 ml) extra-virgin olive oil
divided
2 x 340 g butterflied trout
2 shallots
finely chopped
2 cloves garlic
thinly sliced
3 tbsp capers
½ tsp sea salt
¼ tsp aleppo pepper
1 lemon
to serve
1 tbsp dill fronds
coarsely chopped
Lemon
to serve

Instructions

1
Insert the wire rack into position 6. Set the oven to Bake, Convection, 95°C, for 15 minutes and press Start to preheat. Meanwhile, continue to the next step.  
2
Spread 1 tablespoon of the oil over the base of the roasting pan. Place the trout, skin-side down, in the pan. Sprinkle with the shallots, garlic, capers, salt, pepper and lemon zest.
3
Combine the lemon juice and remaining oil and spoon over the trout.  
4
Once preheated, place the pan in the oven and cook for 15 minutes. 
5
To test if the trout is cooked, insert a meat thermometer into the thickest part, it should read 63°C. If not, cook it a little longer.
6
Sprinkle with dill and serve with lemon.