Recipe for: Grilled trout fillet on young potatoes with dill and lemon - photo 1
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Recipe for: Grilled trout fillet on young potatoes with dill and lemon

Spicy Main dishes Grilling 35 min Easy 0 views ~33.12 PLN * - (0)
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Description

A light, summer suggestion for a quick lunch: delicate trout fillet grilled skin-side down, served on young potatoes with butter and plenty of fresh dill and lemon. The dish combines the tenderness of the fish with the creaminess of the young potatoes and the fresh aroma of lemon and dill. Perfect for a summer afternoon, it works well on a garden grill or on a grill pan at home. Serve with a light salad of seasonal vegetables and a glass of chilled white wine. Visual appeal: golden grill stripes on the fillet, green streaks of dill, and yellow accents of lemon create an appetizing summer plate.

Ingredients Used

Ingredients (10)

Servings:
4
  • Trout 600 g
  • Potatoes 5.3 pcs (~800 g)
  • Lemon 2.5 pcs (~200 g)
  • Rapeseed oil 45 g
  • Butter 20 g
  • Garlic 2 clove (~10 g)
  • 🌿 Spices
  • Dill 1.5 bunch (~30 g)
  • Salt 0.1 pinch (~3 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Capers 20 g
💰 Estimated dish cost: ~33.12 PLN (8.28 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Potatoes

1

Wash the young potatoes under running water, scrubbing with a vegetable brush to remove the dirt. Do not peel the skin. Cut larger tubers in half or quarters so that the pieces are of similar size (about 2–3 cm thick).

Ingredients: Salt, Butter, Dill
Use a vegetable brush and a medium pot with a capacity of 3-4 liters. Do not peel the potatoes — the skin adds flavor and looks nice.
2

Place the potatoes in a pot, cover them with cold water so that they are submerged by about 1 cm. Add 1 flat teaspoon of salt (about 3 g). Bring to a boil over high heat, then reduce the heat and cook for 12–18 minutes depending on their size, until a fork easily pierces the potato.

Ingredients: Salt
Use a lid while bringing to a boil, then check for tenderness with a fork every 3 minutes. The potatoes are ready when they can be easily pierced but do not fall apart.
3

Drain the potatoes in a colander and set aside for 1–2 minutes to steam off. Return them to the pot or a baking tray, add butter (20 g) and 1 tablespoon of rapeseed oil (15 g) along with half of the chopped dill (about 15 g). Gently shake the pot or stir with a spoon to melt the butter and evenly coat the potatoes.

Ingredients: Butter, Rapeseed oil, Dill
Use a wooden spoon or spatula. Do not mash the potatoes — we want to keep the pieces.

Marinade and preparation of trout

4

Prepare the marinade: grate the zest from one lemon (be careful not to grate the white part), squeeze the juice from half a lemon (~30 ml). In a bowl, combine canola oil (30 g), lemon juice, grated zest, finely chopped or pressed garlic (10 g), 2 pinches of freshly ground pepper (2 g), and 1 pinch of salt (1 g). Add finely chopped dill (the remaining half, about 15 g). Mix with a fork until smooth emulsion forms.

Ingredients: Rapeseed oil, Lemon, Garlic, Black pepper, Salt, Dill
Use a microplane grater to zest the skin and a mixing bowl. Gradually add lemon juice so that the marinade is not too sour.
5

Pat the trout fillets dry with a paper towel. If the fillets have bones, remove them with tweezers. Place the fillets skin side down on a board and gently salt both sides (remaining salt 2 g). Drizzle the marinade over the skin side and the flesh side — do not drown them, but spread a thin layer (use about half of the marinade). Set aside for 8–12 minutes at room temperature. Do not marinate for longer than 20 minutes, as the lemon juice will start to partially "cook" the delicate flesh.

Ingredients: Trout, Salt, Lemon, Rapeseed oil, Garlic, Dill
Use a paper towel and tweezers for bones. Marinate briefly — 8–12 minutes is enough for thin fillets.

Grilling

6

Preheat the grill (charcoal, gas, or grill pan) to medium-high heat. If using a grate, oil it with a paper towel using tongs. If using a grill pan, brush the surface with a thin layer of oil.

Ingredients: Rapeseed oil
Use tongs and a silicone brush. The grill should be hot — a drop of water should sizzle and evaporate quickly.
7

Place the fillets on the grill skin side down. Grill for 3–5 minutes without moving, until the skin is well browned and the grill marks release easily. Flip the fillet and grill on the other side for 2–4 minutes, until the meat becomes opaque and flakes easily with a fork (for fillets that are 1.5–2 cm thick, a total of 6–8 minutes). While grilling, you can gently baste the fillets with the remaining marinade, but be careful not to do this too often (it may cause burning).

Ingredients: Trout, Rapeseed oil, Lemon, Garlic, Dill
Use a wide fish spatula or a turner. Check the meat: when the color changes from translucent to opaque and the fish flakes easily, it is ready. If you have a thermometer, the internal temperature should be 55–60°C.
8

If you want, also brown the potatoes: cut the cooked potatoes in half (if you haven't done this earlier) and toss them on a hot grill for a moment — after 2–3 minutes they will gain a golden, crispy skin and a smoky aroma. Once removed from the grill, immediately drizzle them with a bit of lemon juice and sprinkle with the remaining dill.

Ingredients: Lemon, Dill
Use a grill basket or spatula to prevent the potatoes from falling through the grate. Grill briefly, just for color and aroma.

Serving

9

On heated plates, place a portion of young potatoes, then gently lay the grilled trout fillet skin side down or slightly up. On top, add a few thinly sliced lemon pieces and sprinkle with a bit of chopped capers, if using (optional). Add a piece of grilled lemon half for drizzling at the table.

Ingredients: Trout, Lemon, capers, Dill
Use a wide dinner plate. Serve immediately while the fish is still warm — it tastes best right after being taken off the grill.

Fun Fact

💡

Trout is a classic freshwater fish popular in Polish rivers and ponds. In Polish cuisine, it is often paired with fresh herbs (dill, parsley) and citrus, which enhances the delicate flavor of the meat.

Best for

letni obiad grill w ogrodzie szybki posiłek dla rodziny

Tips

🍽️ Serving

Serve hot, with a slice of lemon to squeeze just before eating. It pairs well with a light cucumber and radish salad or with blended salad greens. You can add a teaspoon of yogurt-dill sauce for children or those who prefer mild toppings.

🥡 Storage

Store leftovers in an airtight container in the refrigerator for up to 24 hours. It is best to reheat briefly on a grill pan or in the oven at 160°C for 6–8 minutes to avoid drying out the meat. Freezing already cooked fillet is not recommended — it loses its texture after thawing.

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