Baked Trout with Lemon, Capers and Dill

Baked Trout with Lemon, Capers and Dill

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.

25 mins total time

10 mins active time


Serves 2



  • ¼ cup (2 fl oz) extra-virgin olive oil


  • 2 x 12 oz 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 zest and juice

  • 1 tbsp dill fronds

    coarsely chopped

  • Lemon

    to serve


  • 1Place the wire rack into position 6. Meanwhile, continue to the next step.
  • 2Spread 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.
  • 3Mix together the lemon juice and remaining oil and spoon over the trout.
  • 4Once preheated, place the pan in the oven and start the timer.
  • 5To test if the trout is cooked, insert a meat thermometer into the thickest part, it should read 145°F. If not, give it a bit more.
  • 6Sprinkle with dill and serve with lemon.