Baked trout
4 servings
60 minutes
Baked trout is a refined dish of Russian cuisine that combines simplicity of preparation with rich flavor. Trout, with its tender and juicy meat, is baked with an aromatic mix of shallots, garlic, lemon juice, and fresh dill. This cooking method preserves its natural softness and adds refreshing citrus notes highlighted by butter. Historically, baked fish dishes were popular in Russian cuisine due to the availability of freshwater fish and the tradition of cooking it in an oven. Baked trout pairs perfectly with light sides—herbs, potatoes, or vegetables. The dish is ideal for both everyday dinners and festive tables, impressing with its aroma and elegant presentation.
1
Preheat the oven to 230 degrees. Line the baking tray with foil or parchment paper.
2
In a pan, sauté the shallots in oil until soft.
- Butter: 4 tablespoons
- Shallots: to taste
3
Then add the zest and pressed garlic. After a minute, pour in half of the lemon juice.
- Garlic: 2 cloves
- Lemon juice: 30 ml
4
Place the fish on a baking sheet. Salt and pepper it. Top with the sautéed mixture and sprinkle with half of the dill.
- Trout: 1 kg
- Salt: to taste
- Ground black pepper: to taste
- Dill: 1 tablespoon
5
Send to bake for 12–17 minutes.
6
Sprinkle the finished fish with the remaining lemon juice, add dill, and serve.
- Lemon juice: 30 ml
- Dill: 1 tablespoon