Rainbow trout with lemon and dill recipe
Rainbow Trout with Lemon and Dill and Herb Couscous
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Celebrate the Spring with an easy dinner of Rainbow Trout with Lemon and Dill. Steaming the trout in foil packets is a very healthy and effortless way to prepare light and flaky fish. Serve the trout with Couscous and Asparagus with Orange Mayonnaise . It is an easy meal to prepare and leaves you lots of free time to enjoy your day.
Servings: 4 small servings
Author: Ginger
Ingredients
Rainbow Trout
  • 2- Shy one pound / 453 g Rainbow Trout cleaned and butterflied*
  • 1-2 lemons sliced thin across the width
  • 6-8 springs of fresh dill
  • 2 Tbs dry vermouth
  • Kosher Salt
  • 2 tsp butter
  • Extra Virgin olive oil
  • Heavy duty aluminum foil for making the packets
Couscous with Herbs and Lemon
  • 1 cup / 190 g dried couscous
  • 1 cup/ 250 ml boiling water
  • ¼ tsp Kosher salt
  • 1 tsp butter optional
  • Lemon zest from half a lemon
  • 1-2 tsp of minced fresh dill or another herb
Instructions
Rainbow trout
  1. Pre-heat the oven to 400˚F / 200˚C / Gas Mark 6 and place the oven rack in the center.
  2. If you wish you can cut the heads and tails off the rainbow trout, (or have your fish monger do it).
  3. Cut 4 pieces of foil, at least 6 inches / 16 cm larger than each fish. Set aside.
  4. Open the trout so both sides are lying flat with flesh side up, then lightly sprinkle the fish with Kosher salt. Scatter small pieces of butter across the flesh, about 1 teaspoon per fish. Lay two or three slices of lemon on one side of the trout. Scatter a few sprigs of fresh dill and top off with another lemon slice. Enclose the lemon and dill filling by moving the unadorned filet over the herbs, like closing a book. Repeat with the other trout.
  5. Take two pieces of foil and place one on top of the other with the dull side up. Drizzle about a teaspoon of extra virgin olive oil across the center of the foil and smear with your hand to create a nice even coating of olive oil. Place two lemon slices in the center on the foil, then place the seasoned trout on top of the lemon slices. The trout should be centered on the foil. Add a sprig of dill to the fish and sprinkle with 1 tablespoon of vermouth. Sprinkle the trout with a pinch of kosher salt and a drizzle of olive oil, about 2 teaspoons.
  6. Bring the long sides of the foil together and fold over into itself, to create a sealed seam. Twist each end tightly to seal the pockets. Set on a rimmed baking sheet.
  7. Repeat with the other rainbow trout.
  8. Place the baking sheet with the trout in the oven and bake for 20 to 30 minutes. The timing will depend on how big the trout is and how much stuffing there is. I start checking at the 15-minute mark and check every 5 minutes thereafter. To check, carefully unfold one of the foil packets, being careful to keep your face away from the escaping steam. Lift the top filet of trout with a fork or fish spatula and peer inside. Look near the spine and where the flesh is the thickest to see if the flesh is cooked through. The fish is done when the flesh looks whiter than it is pink, and is flaky. The meat springs back when you touch it, and no longer looks translucent.
  9. To serve, carefully open the foil packets and gently lift the fish onto a plate. Open the trout up and cut down along the spine with a sharp knife. Place one filet on a plate and drizzle the rainbow trout with some of the accumulated juices. Serve with couscous and Asparagus with Orange Mayonnaise.
Couscous with Herbs and Lemon
  1. Pour the dry couscous in a baking dish large enough for the couscous to cover in one layer less than ½ inch / 1.5 cm. (My dish was oval shape 7" x 10", 18 cm x 25 cm. Any dish will work just be careful it is neither too big or too small).
  2. Sprinkle the couscous with Kosher salt, butter, minced dill and lemon zest. Gently mix together with a spoon or your clean hands.
  3. Boil the water and pour it over the couscous. Stir with a spoon, then tightly cover the dish with plastic wrap. Let sit for 5 minutes.
  4. Once the time is up, unwrap the dish and fluff the couscous with a fork, scrapping the couscous across the dish until it is evenly loosened and fluffy. Keep covered until ready to serve.
Recipe Notes

You can have the fish monger cut of the heads and tails if you prefer. Or you can leave the fish whole. You can also prepare trout filet with this technique as well. The cooking time will be less, so start checking them around 10 minutes.