Rainbow Trout with Yoghurt-Cucumber Sauce

    20 min

    Fresh rainbow trout is grilled and served with a yoghurt cucumber sauce. Perfect with boiled new potatoes with fresh herbs and lemon.

    109 people made this

    Serves: 4 

    • 225g (8 oz) natural yoghurt
    • 1 cucumber, grated
    • 2 tablespoons chopped fresh dill
    • 1 teaspoon lemon zest
    • 1 tablespoon extra virgin olive oil
    • salt and freshly ground black pepper to taste
    • 4 fillets rainbow trout

    Prep:12min  ›  Cook:8min  ›  Ready in:20min 

    1. In a medium bowl, combine the yoghurt, cucumber, dill, lemon zest, olive oil, salt and pepper. Mix well and set aside.
    2. Turn oven grill on. Line a baking tray with baking parchment.
    3. Season fillets with salt and pepper and place on tray. Grill for about 8 minutes or until fish flakes with a fork. To serve, spoon yoghurt sauce over fish.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (65)


    Used different ingredients. My husband and I loved this recipe! The sauce went so well with the trout. We are trying to eat fish atleast 2 times a week and are always trying new recipes, but I will definitely make this again. I used fat free yoghurt and it still turned out great, for those of you trying to cut fat and calories.  -  21 Jul 2008


    Interesting flavour; quite tangy. Was okay; had lots of leftover sauce as we only used sparingly.  -  21 Jul 2008


    Very easy and quick to prepare, not requiring any dipping and breading or marinating as do many other fish recipes. The yoghurt sauce is quick to prepare and is fresh and cool tasting. Follow the recipe exactly and they'll be asking for more! I grilled the trout fillets, skin-side down, and in 10 minutes they were perfect and did not stick to the baking tray.  -  21 Jul 2008