Rainbow trout fillets with lemon and mascarpone dressing Recipe

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This very easy midweek supper can be cooked and on the table in 15 minutes. Trout fillets make a wonderful alternative to salmon. They have a more delicate texture and a subtler flavour than salmon. Serve with it boiled new potatoes and a simple creamy dressing made from mascarpone, Greek yoghurt, lemon juice and dil. This delicious dinner is so easy to make, healthy and perfect as a romantic dish for two.


  • 2 rainbow trout fillets
  • 2tbsp oilive oil
  • Knob of butter
  • 2tbsp dill, finely chopped
  • Zest of 1 lemon
  • Freshly ground black pepper
  • For the dressing:
  • 1tbsp mascarpone cheese
  • 1tbsp Greek yoghurt
  • 1tbsp dill, chopped
  • Zest of half lemon
  • Juice of half lemon


  • With a very sharp knife, fillet the rainbow trout by removing the head, tail, fins and spine.

  • Add a little butter to a frying pan over a medium heat and fry the fish skin-side down for approx. 5 mins. Do not turn them over. Instead leave the skin to crisp and watch for the top to turn a delicate shade of pink.

  • Sprinkle the flesh side with finely chopped dill, chopped zest of one lemon and a little ground black pepper.

  • When the fillets are cooked through, drizzle with the freshly squeezed juice of half a lemon.

  • Make the dressing by mixing together a dollop of mascarpone and Greek yoghurt, flavoured with chopped dill, lemon zest and lemon juice. Serve with boiled new potatoes.

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Top Tip

If you can’t find trout, use salmon fillets instead

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