the Breville Test Kitchen
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
Easy
Serves 2
Ingredients
Measurements:
¼ cup (2 fl oz) extra-virgin olive oildivided
2 x 12 oz butterflied trout
2 shallotsfinely chopped
2 cloves garlicthinly sliced
3 tbsp capers
½ tsp sea salt
¼ tsp aleppo pepper
1 lemonto zest and juice
1 tbsp dill frondscoarsely 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.
- 6Sprinkle with dill and serve with lemon.
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