• Arthur Adam Housley

Fresh Trout w/ Dill Sauce

Tamera made some broccolini and the bread, so it was up to me to make the trout and then a fantastic dill sauce to go with it. This meal is so healthy, yet so dang flavorful. It's also an easy and quick meal that doesn't take a ton of we go!


1 rainbow trout per person (if small), cleaned and butterflied (opened up with the halves still attached) 1 lemon, sliced thin and then in half

All the herbs are to taste and you can add so many others. Just don't over salt. Chopped parsley

Chopped chives

Thin sliced white onion

Olive, Avocado or Thrive Oil Salt and freshly ground black pepper


Heat the oven to 400 degrees F.

Put Trout on a large piece of aluminum foil. Twice the size of your fish.

Place trout, skin side down, on each piece of foil. Lightly oil both sides with oil. Season both sides, inside and out, with salt and pepper.

Spread the herbs around the flesh of the fish

Place thin onions in the middle of the fish

Add lemon slices down the middle of each fish.

Fold up the foil by grabbing at the edges and pinching it together to make a balloon type of packet to basically steam the fish while it's in the oven.

Place packets of fish onto a baking sheet. Bake for 15 minutes, checking one packet after 10 minutes in case you need to go a little longer. The flesh should pull apart easily with a fork.

You can use the juice over the fish, or you can add some amazing dill sauce.


2 Tablespoons of Plain Greek Yogurt or Sour Cream

2 Tablespoons of Mayonnaise or Veganaisse

1/2 half lemmon squeezed

1 Teaspoon of garlic salt

1 Teaspoon of creamy horseradish

Fresh dill to taste...or you can use dried dill

Whisk together!

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