Herb Broiled Trout

By Kevin D. Weeks.

Updated 05/21/19

Foodcollection/Getty Images
  • Total: 20 mins
  • Prep: 15 mins
  • Cook: 5 mins
  • Yield: 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. (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

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

    *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.

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