Trout with Dill and Almonds

Oxmoor House
Serve with steamed green beans and a simple side salad with fat-free dressing for a quick meal that requires little cleanup.
4 servings (serving size: 1 fillet)


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4 (6-ounce) rainbow trout fillets
Butter-flavored cooking spray
1 tablespoon chopped fresh dill
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 cup sliced almonds
Lemon wedges


Prep: 6 Minutes
Cook: 10 Minutes

Preheat oven to 450°.

Rinse trout in cold water; pat dry with paper towels. Place trout, skin side down, on a jelly roll pan lined with aluminum foil. Coat trout with cooking spray. Sprinkle dill, salt, and paprika evenly over fish; top with almonds. Coat with cooking spray.

Bake at 450° for 10 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges.

Created date

March 2010

Nutritional Information

Calories 278
Fat 12.8 g
Satfat 2.9 g
Protein 37.1 g
Carbohydrate 2.1 g
Cholesterol 100 mg
Iron 0.8 mg
Sodium 355 mg
Caloriesfromfat 42 %
Fiber 1.0 g
Calcium 131 mg