Herb Broiled Trout

Written by
Kevin D. Weeks.
Kevin D. Weeks is a personal chef, cooking instructor, and food writer.
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Kevin D. Weeks.
Updated 04/10/19
Herb Broiled Trout

Foodcollection / Getty Images
  • Total: 20 mins
  • Prep: 15 mins
  • Cook: 5 mins
  • Servings: 2 servings

Broiled trout with Fines Herbes is one of my favorite last-minute meals. You can make your own fresh Fines Herbes mixture by finely chopping together chervil, chives, parsley and tarragon. But, to make this a truly speedy meal, use a good-quality dried Fines Herbes mix you find in the spice aisle of the supermarket.

This is a near- perfect quick, weeknight dinner. Total cooking and prep time shouldn't be more than 20 minutes, and that's only if the fillet has a lot of pin bones you want to pluck. In fact this meal is so quick there's barely time to microwave some Brussels sprouts or make a salad before it's done. The Fines Herbes complement the trout perfectly.

Ingredients

  • 2 (6 oz.) trout (fillets pin bones removed)
  • 2 tablespoons olive oil
  • 2 teaspoons Fines Herbes (you can find this mixture in the spice section at your grocery stores)
  • 2 pinches salt (kosher)
  • 1/2 lemon (quartered)

Steps to Make It

  1. Set oven to broil and place a rack on the top level.

  2. Cover a baking sheet with aluminum foil and brush it with olive oil.

  3. Lay filets skin-side down on the baking sheet.

  4. Brush filets with olive oil, sprinkle each with Fines Herbes, and dust lightly with a pinch of Kosher salt.

  5. Broil on top rack for 4 to 4 1/2 minutes (5 to 6 minutes for salmon filets) depending on thickness. Serve with a couple of lemon quarters

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Tips

  • Salmon also works for this meal.
  • You can find any pin bones by placing the flat of your index finger at the top of the filet in the thickest part and pulling it toward the tail. We use a small set of needle-nose pliers to remove these bones.
  • We particularly like the tarragon in the Fines Herbes mixture with the trout, but Herbes de Provence and Italian herb mixtures are also good.

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