Polish Baked Trout with Dill and Lemon Butter
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Ingredients
- 4 trout fillets
- 40 g butter
- 1 lemon
- 15 g fresh dill
- 600 g new potatoes
- 1 garlic cloves
Nutrition (per serving)
- Calories
- 363 kcal
- Protein
- 29.7 g
- Carbohydrate
- 23.9 g
- of which sugars
- 2.6 g
- Fat
- 15.9 g
- of which saturates
- 6.9 g
- Fibre
- 3.5 g
- Salt
- 0.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Boil the new potatoes for 15 minutes until tender, then drain.
- 2
Lay the trout fillets on a lined baking tray and season.
- 3
Melt the butter with the crushed garlic and a squeeze of lemon juice, then brush over the trout and scatter with most of the chopped dill.
- 4
Bake for 12-15 minutes until the trout flakes easily and is opaque all the way through.
- 5
Scatter with the remaining dill and serve with the new potatoes and lemon wedges.
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