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Overhead shot of a white dish of baked fish on a blue surface

Buttery Baked Trout with Capers & Dill

These buttery baked trout fillets are topped with cooked and raw red onion, tangy capers and fresh dill. This trout recipe is perfect served with potatoes and a light salad.
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Calories 674kcal


  • 1 Lemon
  • 2 Trout Fillets
  • Salt and Pepper
  • 40 g Unsalted Butter
  • 2 tablespoon Olive Oil
  • ½ Small Red Onion thinly sliced
  • 1 tablespoon Jarred Capers drained
  • Bunch Dill Sprigs to serve
  • 2 tablespoon Nigella Seeds to serve


  • Heat the oven to 160°C/320°F. Slice half the lemon and remove the seeds.
  • Put the trout fillets in a baking dish and season well with salt and pepper.
  • Put the butter in a small saucepan and heat over a medium-high heat. Cook for a few minutes until the butter starts to brown. Add the olive oil, lemon slices and half the onion slices. Season again and continue to cook until the onion and lemon are starting to crisp. Add the capers.
  • Pour the butter mixture over the fish. Put in the oven and bake until just cooked through, about 10-12 minutes.
  • Sprinkle over the dill and nigella seeds. Squeeze over the other half of the lemon and scatter over the sliced onion. Serve.


Nutrition information is an estimate and will vary depending on the ingredients used.


Calories: 674kcal | Carbohydrates: 8g | Protein: 72g | Fat: 39g | Saturated Fat: 14g | Cholesterol: 240mg | Sodium: 292mg | Potassium: 1342mg | Fiber: 2g | Sugar: 3g | Vitamin A: 694IU | Vitamin C: 32mg | Calcium: 167mg | Iron: 5mg