Garlic- Citrus Stuffed Rainbow Trout -Whole rainbow trout topped with fresh dill and lemon slices. with beech mushrooms and asparagus
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5 from 12 votes

Garlic - Citrus Stuffed Whole Rainbow Trout

This trout is easy, flavorful, moist and melt in your mouth tender!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Calories 289kcal
Author Beth Neels
Cost $10




  • Roast garlic. Cut tip off of garlic head. Drizzle with olive oil. Wrap in aluminum foil. Roast at 400°F for approximately 45 minutes. Can be done ahead and frozen for up six months. Remove from freezer, thaw and use as you would fresh.
  • Squeeze garlic from heads into a small bowl. Mix with dill. Spread garlic / dill mixture on the inside of the trout on both fillets.
  • Coat a large non stick skillet with olive oil. Brown lemon and lime slices until golden. Then stuff them into the trout cavity.
  • Add more olive oil to pan and brown trout on both sides over medium high heat. About 5 minutes per side, until golden brown. Serve immediately. 


Best when eaten fresh.
Leftovers can be refrigerated for 2 days. 
It is best to eat leftovers cold.


Calories: 289kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Sodium: 4mg | Potassium: 164mg | Fiber: 3g | Sugar: 2g | Vitamin C: 42.7mg | Calcium: 56mg | Iron: 0.9mg