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Baked Trout with Lemon, Capers and Dill
the Breville Test Kitchen

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.
time

25 mins total time

activetimeIII

10 mins active time

easy

Easy

user

Serves 2

Ingredients


Measurements:

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

    divided

  • butterflied trout icon
    2 x 12 oz butterflied trout
  • shallot icon
    2 shallots

    finely chopped

  • clove garlic icon
    2 cloves garlic

    thinly sliced

  • capers icon
    3 tbsp capers
  • sea salt icon
    ½ tsp sea salt
  • aleppo pepper icon
    ¼ tsp aleppo pepper
  • lemon icon
    1 lemon

    to zest and juice

  • dill fronds icon
    1 tbsp dill fronds

    coarsely chopped

  • lemon icon
    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.
Main course
All
Gluten Free
Healthy
Dairy Free
french
american
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