German cuisine · Fish & Seafood

Oven-Baked Stuffed Trout

Trout stuffed with parsley, dill and lemon slices and baked in the oven on a bed of butter.

Ingredients · for 4 servings

• 4 trout (approx. 300 g each, oven-ready)
• 1 bunch parsley
• 1 bunch dill
• 2 organic lemons
• 2 cloves garlic
• 80 g butter
• 3 tbsp olive oil
• 1 onion
• Salt, pepper

Instructions

1. Preheat the oven to 200°C top/bottom heat and rinse the trout with cold water inside and out, then pat thoroughly dry.
2. Cut one lemon into thin slices, juice the second; finely chop the garlic, cut the onion into fine rings and roughly chop the herbs.
3. Season the cavities with salt and pepper inside, then stuff with parsley, dill, garlic and two lemon slices each.
4. Place the fish in a buttered baking dish, top with onion rings, drizzle with lemon juice and olive oil, and dot with the remaining butter.
5. Bake in the oven for 22–25 min., basting once with the juices in the dish, until the skin is lightly crisp and the flesh at the bone is white and firm.
6. Baste the trout with the buttery juices from the dish and serve with boiled potatoes or fresh bread.