Baked Trout with Lemon and Dill

Instructions

1. Step 1

   Preheat the oven to 200°C and set out a baking dish large enough to hold the fillets in one layer.

   Cookware: baking dish, oven

2. Step 2

   Juice one lemon into a mixing bowl. Whisk in the olive oil and dill to make the dressing.

   Ingredients used: 30.0 ml Extra Virgin Olive Oil, 8.0 gr Fresh Dill, 1.0 piece Lemon

   Cookware: mixing bowl, whisk

3. Step 3

   Cut the remaining lemon into thin slices.

   Ingredients used: 1.0 piece Lemon

   Cookware: Chef Knife, cutting board

4. Step 4

   Pat the trout dry and arrange it skin-side down in the baking dish. Season with salt and black pepper, spoon over the dressing, and top with the lemon slices.

   Ingredients used: 1.0 gr Black Pepper, 5.0 gr Salt, 600.0 gr Trout

   Cookware: baking dish

5. Step 5

   Bake until the trout flakes easily and its thickest part reaches 63°C.

   Timer: 12 min (fixed)

   Cookware: instant-read thermometer, oven

6. Step 6

   Rest the trout for 2 minutes, then serve with the baked lemon slices and pan juices.

   Timer: 2 min (fixed)

   Cookware: baking dish