Herb Broiled Trout

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  • 20 mins
  • Prep: 15 mins,
  • Cook: 5 mins
  • Yield: 2 servings
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By Kevin D. Weeks.

Updated 09/24/17

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. (Note: Salmon also works for this meal.) (Larger image.)

Here are more Cooking for Two trout recipes:

And here are recipes for side dishes that would go well with the fish:

  • Rice Pilaf with Mushrooms & Sausage Recipe
  • Tabbouleh Recipe
  • Sautéed Broccoli Rabe Recipe

What You'll Need

  • 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)

How 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

*Note: 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. I use a small set of needle-nose pliers to remove these bones.

**Note: I particularly like the tarragon in the Fines Herbes mixture with the trout, but Herbes de Provence and Italian herb mixtures are also good.

Nutritional Guidelines (per serving)
Calories 388
Total Fat 25 g
Saturated Fat 4 g
Unsaturated Fat 14 g
Cholesterol 112 mg
Sodium 246 mg
Carbohydrates 1 g
Dietary Fiber 0 g
Protein 38 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)