Oven Roasted Trout with Lemon Dill Stuffing

Oven Roasted Trout with Lemon Dill Stuffing

Jacqueline 4

"Nothing beats fresh fish, especially when it is filled with a fresh dill and lemon bread stuffing. The fresh flavors of this dish will leave your mouth begging for more."

Ingredients 50 m {{adjustedServings}} servings 563 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 563 kcal
  • 28%
  • Fat:
  • 25.7 g
  • 40%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 70.9 g
  • 142%
  • Cholesterol:
  • 201 mg
  • 67%
  • Sodium:
  • 184 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. Toss bread crumbs with onion, dill, lemon zest, garlic, and half of the olive oil. Season with salt and pepper to taste. Press stuffing into the trout, then brush the trout with the remaining olive oil, and season with salt and pepper. Place trout onto prepared baking sheet.
  3. Roast in the preheated oven until the skin of the fish begins to brown, and the flesh flakes easily with a fork, about 20 minutes.
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Reviews 34

  1. 40 Ratings


This was the best baked trout I have ever eaten. I followed the recipe exactly the first time and it was wonderful. The trout was so juicy and favorful! The second time I substituted lemon juice for the lemon and I liked it even more! I used fresh ground pepper and red algae salt to give it that little something extra. I use patchment paper to make a pouch to bake these in. I also lay the fish on top of either green beans or asparagus to save myself the trouble of cooking them separately. I then squeeze lemon over everything, drizzle with olive oil, use the pepper and salt again and let it bake for about 15 minutes. Then I let it sit for about 5 minutes, then I open the pouch and serve it. I now use this recipe twice a week. I can't say enough about this! Thanks for the great recipe!


Delicious! Definitely use sweet onion though, if you have it. I used plain white onions because that's what I had and it made the stuffing a bit too strong--the onions don't cook that much during baking. Great recipe!


Excellent recipe! The lemon and dill add a wonderful fresh flavor. Do your homework and read all the reviews then apply some of the tips. Like reducing the baking time if you're only making two. Or the suggestion of making more stuffing to use as a side. My contribution to the recipe is to add a handful of roasted pine nuts and take just a few minutes to caramelize the onions before adding to the stuffing. We picked up the trout at Costco - froze two at a time in ziplocks and with this recipe we will enjoy trout anytime. Love this recipe!!!