Tangy trout

Prep: 10 mins Cook: 5 mins


Serves 4
Try this healthy trout recipe for a light summer supper

Nutrition and extra info

  • Healthy


  • kcal298
  • fat16g
  • saturates4g
  • carbs10g
  • sugars1g
  • fibre1g
  • protein30g
  • salt0.5g
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  • 4 trout fillets



    Freshwater trout: 

    Farmed rainbow trout has pretty, spotty skin…

  • 50g breadcrumbs
  • 1 tbsp butter, softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 small bunch parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • zest and juice of 1 lemon, plus lemon wedges to serve



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 25g pine nuts, toasted and half roughly chopped
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Heat the grill to high. Lay the fillets, skin side down, on an oiled baking tray. Mix together the breadcrumbs, butter, parsley, lemon zest and juice, and half the pine nuts. Scatter the mixture in a thin layer over the fillets, drizzle with the oil and place under the grill for 5 mins. Sprinkle over the remaining pine nuts, then serve with the lemon wedges and a potato salad.

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Comments (32)

tinahame's picture

mine didn't look as nice as the picture but oh well it tasted nice and I'll definitely try it again!

rachelmurphy's picture

Quick to make and tasted great. I've made it twice, the second time I used more lemon zest and it was much nicer, tasted really tangy. Will definitely be making this again.

OvO's picture

My husband had never had trout before so I made this recipe and he LOVED it. Big hit.

globaholic's picture

Delicious! I didn't add butter or oil so it's much lower in calories and fat. I just sprinkled the breadcrumb/parsley/pinenue mix on top and baked them and it formed a nice crust.

dcoleman's picture

Really, really enjoyed this. My boyfriend thought that it would detract from the taste of the trout, but he loved it too.

kneejouster's picture

I followed these instructions exactly, delicious.

A thicker piece of trout will take longer than five minutes cooking. The 4lbs 7oz fish i used was uncooked at its thickest part after 10 minutes cooking. It had to go back to the grill for 5-10 mins at a lower heat. Then it was cooked and scrummy.

Lovely72's picture

Very easy and extremely tasty. Will try again perhaps swapping the parsley for other herbs as mentioned above. We had chunky trout filets so I grilled them for an extra couple of mins before adding the topping. Definitely recommended!

forestnuter's picture

This is one of the best recipes I've tried on this site. I highly recommend this dish

pringles's picture

Swapped parsley for sage

Overall verdict....OMG yum!

ba5ilio's picture

Tasty and quick. Swapped the parsley for basil.

sarapolllyw's picture

Excellent recipe that we'll be making again. It will be good on any kind of fish.

wippypippy's picture

this is a fantastically easy recipe-very tasty and lovely with roasted cherry tomatoes laced with balsamic glaze which can be done at the same time
made this regularly since discovering


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