Baked Trout with Fresh Lemon and Dill Recipe
Paleo Diet veterans have developed a taste for waking up to a freshly baked fish breakfast. This delicious dish will help you start your day with a splash.
Adapted from "The Paleo Diet Cookbook" by Loren Cordain with Nell Stephenson and Lorrie Cordain.
- 2 whole wild-caught rainbow or other trout, 10–12 inches each
- 2 tablespoons extra-virgin olive oil
- ½ sweet yellow onion, diced
- 2 tablespoons Chardonnay
- 1 teaspoon minced fresh dill
- 1 teaspoon paprika
- Juice from ½ lemon
Preheat oven to 350 degrees. Clean trout thoroughly and place on a sheet of foil large enough to wrap entire fish.
In a small cast-iron skillet, heat oil over medium flame. Add onion and sauté until tender, about 5 minutes. Remove from pan and place in a small mixing bowl.
Mix with wine, dill, paprika, and lemon juice. Stuff the trout with the onion mixture and wrap securely with foil. Bake for twenty minutes.