Trout with Dill and Almonds

Serve with steamed green beans and a simple side salad with fat-free dressing for a quick meal that requires little cleanup.

Yield: 4 servings (serving size: 1 fillet)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 278
  • Fat: 12.8g
  • Saturated fat: 2.9g
  • Protein: 37.1g
  • Carbohydrate: 2.1g
  • Cholesterol: 100mg
  • Iron: 0.8mg
  • Sodium: 355mg
  • Calories from fat: 42%
  • Fiber: 1.0g
  • Calcium: 131mg


  • 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


  1. Preheat oven to 450°.
  2. 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.
  3. Bake at 450° for 10 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges.
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