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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. 

Click here to see the How to Eat Like a Caveman story. 


  • 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.