Roasted Rainbow Trout With Dill And Lemon Recipe

Back to Roasted Rainbow Trout with Dill and Lemon All Reviews for Roasted Rainbow Trout with Dill and Lemon - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 4 4103_022709_trout.jpg

Ingredients Ingredient Checklist Unsalted butter, for baking sheet 4 whole boneless rainbow trout Sea salt and freshly ground black pepper 1 bunch fresh dill 8 thin slices lemon 2 cups watercress leaves 4 radishes, thinly sliced 1/2 cup coarsely crumbled feta cheese 1/4 cup walnuts, toasted and coarsely chopped 2 tablespoons Frank Stitt’s Sherry Vinaigrette 1/4 cup creme fraiche

Gallery Read the full recipe after the video.

Recipe Summary Servings: 4 4103_022709_trout.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

4103_022709_trout.jpg

Ingredients

Unsalted butter, for baking sheet 4 whole boneless rainbow trout Sea salt and freshly ground black pepper 1 bunch fresh dill 8 thin slices lemon 2 cups watercress leaves 4 radishes, thinly sliced 1/2 cup coarsely crumbled feta cheese 1/4 cup walnuts, toasted and coarsely chopped 2 tablespoons Frank Stitt’s Sherry Vinaigrette 1/4 cup creme fraiche

Directions

Preheat oven to 500 degrees with a rack set in upper third of oven.

Generously butter a large rimmed baking sheet. Place trout on baking sheet skin-side down. Season cavity of each trout generously with salt and pepper; top each with 2 to 4 sprigs of dill and 3 lemon slices. Fold over to enclose the trout and season the skin with salt and pepper; brush lightly with butter. Transfer to oven; cook 4 to 5 minutes. Rotate pan and continue cooking until skin is crispy and golden brown and flesh is just opaque throughout, 4 to 5 minutes more.

Meanwhile, in a large bowl, toss watercress, radishes, feta, and walnuts with vinaigrette. Divide salad evenly between 4 plates. Transfer trout to plates and serve immediately with a dollop of creme fraiche.

Reviews (8)

 Add Rating & Review     9 Ratings   5 star values:        0    4 star values:        4    3 star values:        4    2 star values:        0    1 star values:        1

Reviews (8)

Add Rating & Review     9 Ratings   5 star values:        0    4 star values:        4    3 star values:        4    2 star values:        0    1 star values:        1

Add Rating & Review

9 Ratings 5 star values: 0 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 1

5 star values: 0 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 1

Martha Stewart Member     Rating: Unrated       03/04/2009   Kyocera - makes this and they should be online or any good kitchen store.  

Martha Stewart Member     Rating: Unrated       03/04/2009   I made this last night - Whole Foods had deboned fillets vs. the whole fish. I simply salt and peppered both sides of the fish and placed the lemon and dill on the top. I used my bbq with a lodge grill pan - got that really hot and seared the trout skin side down. This was fantastic, light and good for you.  

Martha Stewart Member     Rating: Unrated       03/02/2009   I can't find the mandoline at Williams-Sonoma.com. Is this an item that they only sell in their stores?  

Martha Stewart Member     Rating: Unrated       03/01/2009   At Williams Sonoma : Hand Held Japonese ceramic blade mandoline that Martha was using on the show. Francaise  

Martha Stewart Member     Rating: Unrated       03/01/2009   Williams-Sonoma carry a hand held Japonese ceramic mandoline like Martha was using. Francaise  

Martha Stewart Member     Rating: Unrated       03/01/2009   Does anyone know where I can find the hand held mandolin that Martha was using when she sliced the radishes?  

Martha Stewart Member     Rating: Unrated       02/28/2009   might be better over the grill  

Martha Stewart Member     Rating: Unrated       02/28/2009   easy flavorful but not my fave - make sure the oven is pre-heated for at least 30 minutes - to really insure a steady high heat and yield the right level of crispness

Martha Stewart Member

Rating: Unrated 03/04/2009

Kyocera - makes this and they should be online or any good kitchen store.

Rating: Unrated

I made this last night - Whole Foods had deboned fillets vs. the whole fish. I simply salt and peppered both sides of the fish and placed the lemon and dill on the top. I used my bbq with a lodge grill pan - got that really hot and seared the trout skin side down. This was fantastic, light and good for you.

Rating: Unrated 03/02/2009

I can’t find the mandoline at Williams-Sonoma.com. Is this an item that they only sell in their stores?

Rating: Unrated 03/01/2009

At Williams Sonoma : Hand Held Japonese ceramic blade mandoline that Martha was using on the show. Francaise

Williams-Sonoma carry a hand held Japonese ceramic mandoline like Martha was using. Francaise

Does anyone know where I can find the hand held mandolin that Martha was using when she sliced the radishes?

Rating: Unrated 02/28/2009

might be better over the grill

easy flavorful but not my fave - make sure the oven is pre-heated for at least 30 minutes - to really insure a steady high heat and yield the right level of crispness

All Reviews for Roasted Rainbow Trout with Dill and Lemon

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roasted Rainbow Trout with Dill and Lemon

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Reviews (8)#

All Reviews for Roasted Rainbow Trout with Dill and Lemon#

Gallery

Recipe Summary

Ingredients

Directions

Reviews (8)

All Reviews for Roasted Rainbow Trout with Dill and Lemon