Baked Trout with Lemon and Herbs

1. 1 Trout steakspack 500 g ≈ $9.00 220 g
2. 2 Lemon≈ $4.65 per kg 35 g
3. 3 Dillpack 50 g ≈ $1.80 8 g
4. 4 Garlic≈ $10.00 per kg 4 g
5. 5 Olive oil 10 ml
6. 6 Onions≈ $1.60 per kg 60 g
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Pat the trout¹ dry, then season generously with salt, pepper, and olive oil.

2. Slice the onion⁶ into rings, cut the lemon² into thin rounds, and mince the garlic⁴.

3. Stuff the trout¹ with lemon² slices, dill³, and garlic⁴, then top with onion⁶ rings and the remaining lemon.

4. Bake at 375°F (190°C) for 25–30 minutes until the flesh is opaque and flakes easily with a fork.

5. Let the trout¹ rest for 5 minutes before serving with the onions⁶ and pan juices.