Trout, Butter, Dill and Lemons

Posted by on Sep 21, 2011 in Featured, Fish | 13 comments


lemon, potatoes, dill, trout


“Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.” – Bobby Flay


My trinity ingredients for fish: butter, dill and lemon. I am most comfortable with that, a sidedish of baked potatoes and steaming rice would suffice whether the fish is seared, baked or pan-grilled.


Sometime ago when the trees where sprouting leaves I bought a Groupon deal for fresh fish market. I went to the market one lovely Wednesday afternoon only to learn that they are open only on Thursdays.  I went back again in Summer but they are closed and I was told that they’ll be open again in September. I really looked forward to September then it hit me: that the deal will expire on the 9th, the last Thursday that I could go would be the 8th. So that Thursday I called and said that I’d be dropping by to use my deal. The kids and I went hurriedly but even though I’ve been there twice we got lost and we had to walk about 20 minutes. 🙁 When we came, all the fish were caught, I mean bought already. We were told to come back next week since a lot of buyers weren’t able to use theirs.

dot difference

So next week came and I saw to it that we would arrive earlier than we did the last time. Thank goodness there were still a lot of them fish when we arrived. I got us brook trouts and a red-spotted trout, much bigger than what we caught from the rivers of Fürth (story to follow). Sorry, I know fish aren’t the most photogenic subjects but I just have to show this, you could see the pinkish flesh of both.


They’re surely bigger than a ruler size, head and tail not included…What I did for this dish was to stuff the fish belly with dill, sprinkle with salt and pepper, squeeze fresh lemon juice and put lemon slices on top. I put in whole, washed potatoes too and buttered everything generously. Got the ensemble baked and here’s what we got:


throw potatoes in


Food Friday,Yummy Sunday


  1. 9-24-2011

    liking the pinkish tinge on those fishes!
    …love how you cooked the fish, G. how long did it take to bake?

    your sharing this baked fresh fish over at Food Friday is much appreciated, G
    enjoy your weekend! 🙂

    • 9-25-2011

      took me 4 days to finish this! 🙁 About half an hour, the skin turns crunchy!

  2. 9-25-2011

    yeah, fish ain’t looking good on photographs..but i prefer them than

    dropping by from YS! here’s my entry, hope you can drop by too! Have a blessed week ahead.

  3. 9-25-2011

    Just seeing the lemons already make me drool. Lol. I agree with the sayings. No matter how good the “something” that you want to make, if you’re not comfortable with the ingredients, I’m not sure if it will tastes the best!

    Visiting for YS! Entry is my name! 🙂

  4. 9-26-2011

    Interesting dish! I’ll give this a try one of these days 🙂

  5. 9-26-2011

    can that also be fried.. just curious…was here for YS.. see you. 🙂

  6. 9-26-2011

    i always like to put lemon on my fish, it adds up a soury taste. yum!

    My YS is up here at SAHM Reviews.Net

  7. 9-26-2011

    hmmm.. interesting recipe:) and it sounds good..namnam:) visiting from YS!

  8. 9-27-2011

    so that’s how a trout looks like… how does it taste? visiting late for YS!

  9. 9-30-2011

    wow, its beautiful, galing ng pagkakabake…ang sarap sarap naman nyan. and thanks for sharing it with us. visiting late from YS, see you around. thanks and have a great week. 🙂

  10. 9-30-2011

    Why oh why do you have to make a fish post? I was thinking of eating out in Fish & Co. while I was cooking chicken nuggets for dinner. Hahaha! I want to eat fish! What is trout in Tagalog? Is it available here?

    Late visit via Food Friday. Here’s mine: Baked Cheese in Filo Pastry

  11. 10-1-2011

    i like a crunchy fish skin!

  12. 10-3-2011

    that is one healthy dish. sad that I grew up with an intense disapproval of anything fish. but i’ve learned to love tilapia, milkfish and dory over the years.

    visiting late via FF:

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