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Baked whole trout with dill cream sauce

Whole trout baked in cream with fresh dill, garlic, and lemon. The cream becomes a sauce as the fish bakes. Makes 4 servings.

Slovak cuisine · Translated from Slovak · · High-protein recipe · 38 g protein per serving

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Recipe at a glance

Prep time
10 min
Cook time
30 min
Total time
40 min
Temperature
190 °C (375 °F)
Servings
4 servings
Difficulty
Easy
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Trout with dill cream sauce is a simple oven-baked dish: season whole trout with lemon and garlic, then bake them in cream with dill. The cream keeps the fish from drying out and turns into a sauce as it bakes.

Ingredients

4 servings

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Instructions

Tip: tap a step to mark it as done.

  1. Prepare the trout

    10 min

    Preheat the oven to 190 °C (375 °F). Pat the trout dry with paper towels. Season inside and out with salt and pepper, then place a slice of lemon and a little dill in the cavity of each fish.

  2. Add the cream

    5 min

    Grease a baking dish with the butter and arrange the trout side by side. Mix the cream with the crushed garlic, the juice of half the lemon, and most of the dill, then pour over the fish.

  3. Bake

    25 min

    Bake uncovered for 20–25 minutes at 190 °C (375 °F), until the flesh near the backbone is white and separates easily.

  4. Serve

    Sprinkle with the remaining dill and serve with boiled potatoes and the sauce from the baking dish.

Tip: Fresh trout have clear, bulging eyes, red gills, and firm flesh that springs back when pressed.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
386 kcal
Protein
38 g
Carbohydrates
6.6 g
of which sugars
3.4 g
Fat
23 g
of which saturates
9.5 g
Fiber
1.0 g
Salt
1.8 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Pstruh na smotane s kôprom z rúry

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