Baked Trout with Dill and Lemon

Russian Fast With Fish Published February 02, 2026

This is the Russian way with trout — straightforward and perfect. A whole trout (or fillets, if you prefer), stuffed with handfuls of fresh dill and slices of lemon, baked in foil until the flesh is pale pink and steaming. The dill perfumes the fish from the inside, and the lemon keeps everything bright. It is the kind of dish that appears on the Russian table for the Annunciation without fail.

There is nothing to hide behind here. Buy the freshest trout you can find, and the dish will reward you.

FASTING LEVEL: Fast With Fish
SERVINGS: 4
TIME: 30 minutes

INGREDIENTS

- 2 whole trout (about 400g each), cleaned and gutted, or 4 large trout fillets
- 1 large bunch fresh dill (about 40g)
- 2 lemons: 1 sliced into thin rounds, juice of the other
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, sliced thin
- Salt and black pepper to taste
- Boiled new potatoes, for serving
- Pickled cucumbers, for serving (traditional)

METHOD

1. Preheat the oven to 200C/400F. Lay out two large sheets of aluminum foil, each large enough to enclose one fish.

2. Season the trout inside and out with salt, pepper, and a drizzle of olive oil. Stuff the cavities with most of the dill, the lemon slices, and the sliced garlic.

3. Place each fish on a foil sheet. Drizzle with the remaining olive oil and lemon juice. Seal the foil into loose but airtight parcels.

4. Bake for 18-22 minutes. The fish is done when the flesh at the thickest part flakes easily and is opaque.

5. Open the parcels carefully — the steam is hot. Transfer the trout to plates with the dill and lemon still tucked inside. Pour the accumulated juices over the top.

6. Serve with boiled new potatoes and pickled cucumbers alongside. Scatter the remaining fresh dill over everything.

NOTES

- Do not skimp on the dill. Russian cooking uses dill in quantities that would alarm most Western cooks, and this is correct.
- If using fillets instead of whole fish, reduce the cooking time to 12-15 minutes.
- The foil parcel method steams the fish and keeps it incredibly moist. Parchment paper works equally well.
- A spoonful of horseradish on the side is traditional and excellent with the rich trout flesh.