This Lemon Dill Baked Trout recipe is incredibly straightforward, making it perfect for beginner cooks and busy weeknights. Follow these simple steps to create a delicious and healthy meal:

1. Preheat Your Oven to 400°F (200°C): Start by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). This temperature is ideal for baking trout, ensuring it cooks through evenly without drying out, and allowing it to become flaky and tender. Make sure your oven is properly preheated before you place the trout inside for optimal cooking.
2. Prepare Your Baking Dish: Line a baking dish with parchment paper or aluminum foil. This makes cleanup a breeze and prevents the trout from sticking to the dish. Parchment paper is generally preferred for its non-stick qualities and eco-friendliness. If using foil, lightly grease it with olive oil or cooking spray to further prevent sticking. Choose a baking dish that is just large enough to comfortably hold the trout fillets in a single layer without overcrowding.
3. Prepare the Trout Fillets: Pat the trout fillets dry with paper towels. This step is crucial for achieving a good sear if you are using skin-on fillets or simply for ensuring the seasonings adhere well. Drying the fish removes excess moisture, which can hinder browning and steaming instead of baking. Place the dried fillets in your prepared baking dish.
4. Make the Lemon Dill Mixture: In a small bowl, whisk together the extra virgin olive oil, lemon juice (from one lemon), lemon zest (from half a lemon), minced garlic, chopped fresh dill, sea salt, and freshly ground black pepper. Whisk until all ingredients are well combined and emulsified. Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice to your preference. This vibrant mixture is the flavor powerhouse of the dish.
5. Coat the Trout Fillets: Pour the lemon dill mixture evenly over the trout fillets, ensuring each fillet is generously coated. Use your hands or a spoon to gently rub the mixture into the fillets, making sure it gets into any crevices. If using skin-on fillets, be sure to get some of the mixture underneath the skin as well for maximum flavor penetration. Arrange lemon slices (from the remaining half lemon, and the second full lemon, thinly sliced) over and around the trout fillets in the baking dish. This will infuse even more lemon flavor and keep the fish moist during baking.
6. Bake the Trout: Place the baking dish in the preheated oven and bake for 12-15 minutes, or until the trout is cooked through and flakes easily with a fork. The exact baking time will depend on the thickness of your trout fillets. Start checking for doneness around 12 minutes. Trout is cooked when it is opaque and flakes easily when gently prodded with a fork at the thickest part. Avoid overcooking, as trout can become dry and rubbery if cooked for too long.
7. Garnish and Serve: Once the trout is baked, remove it from the oven and let it rest for a minute or two. Garnish with extra fresh dill sprigs and lemon wedges before serving. The resting time allows the juices to redistribute, resulting in a more tender and flavorful fish. Serve immediately while it’s hot and flaky.