• Adjust the oven rack to the middle position and coat a baking sheet with oil. Preheat the oven to 400°F

Prepare the Trout:

• Using kitchen scissors, clip the fins from the trout and discard.
• Rinse the inside of fish with cold tap water, removing any bits of guts that may be remaining. 
• Pat the inside of each fish with a paper towel and brush with olive oil.
• Combine the salt, pepper and paprika together in a small dish and sprinkle the inside of each trout. Set aside until ready to stuff.

Make the Stuffing:

• Slice both ends from the lemons and working with one lemon at a time, Stand it on one end, remove the rind and pith by slicing from top to bottom, discard the rind and pith.
• Holding the rindless lemon over a dish to catch any drips, slice between the membrane sections to remove the lemon pulp. Chop the lemon pulp finely and reserve in a small dish. Reserve the remaining lemon juice for another use.
• Set a skillet over medium heat, add 2 tablespoons of oil and when it is hot add the bell pepper, sliced leek, garlic and the remaining seasoning mix. Sauté the vegetables for about 3 minutes, stirring occasionally until lightly softened. 
• Remove the skillet from the heat and stir in the chopped dill, capers and the lemon. Stir to fully combine then set aside to cool to room temperature.

To Stuff the Trout:

• Working with one fish at a time, place it on its spine and hold it open. Spoon half of the mixture into the seasoned cavity, spreading the mixture evenly from head to tail. When both trout have been filled with the stuffing mixture, place them on the baking sheet, open each one and add fresh dill sprigs.  
• Brush the remaining oil over the top of each trout and sprinkle with coarse salt.
• Transfer the baking sheet to the oven and bake for 12-15 minutes to an internal temperature of 140°F when tested with an instant-read meat thermometer in the thickest part of the fish. Transfer to a serving platter and allow to rest for 5 minutes.  

To Remove the Fish Bones:

• Rainbow trout will have a distinctive line on each side. With the trout on its side, and beginning at the head, insert a sharp knife into the flesh on the line until you can feel the knife touch the bone, slice down the line from head to tail. 
• With your knife, push the flesh to the sides, exposing the bone. With tongs or a fork, gently lift the bone from the flesh, discard the bone.  
• Carefully, push the sides of the fish back together again.  Repeat with the remaining fish.

To Serve:

• Scoop the stuffing from each fish and plate and serve with a portion of the trout, garnish with additional dill sprigs and lemon wedges.