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 (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

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 25 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 25 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.
6Sprinkle with dill and serve with lemon.