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
Easy
Serves 2
Ingredients
Measurements:
¼ cup (2 fl oz) extra-virgin olive oil
divided
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
Instructions
1Insert the wire rack into position 6. Set the oven to Bake, Convection, 200°F, for 15 minutes and press Start to preheat. 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.
3Combine the lemon juice and remaining oil and spoon over the trout.
4Once preheated, place the pan in the oven and cook for 15 minutes.
5To test if the trout is cooked, insert a meat thermometer into the thickest part, it should read 145°F. If not, cook it a little longer.