I have made this before a few times, but this time had 4 separate fillets (essentially two fish, cut in half), and I really think they were able to soak up more of the brining liquid than the whole, filleted fish. I put them 'back together' with a fish basket, and have always used lemon and fresh rosemary instead of the lime/dill combo. This was just FABULOUS, melt in your mouth goodness. The cook time in the recipe is perfect, and I told my husband that if I ordered this in a restaurant, I'd never order anything else.
So simple and so delicious. the flavors do not overpower the delicate trout. I broiled in the oven and it didn't take as long, but came out very well. Small roasted potatoes and a nice salad complet the meal.