Tangy trout

Prep: 10 mins Cook: 5 mins

Easy

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

Nutrition and extra info

  • Healthy

Nutrition:

  • kcal298
  • fat16g
  • saturates4g
  • carbs10g
  • sugars1g
  • fibre1g
  • protein30g
  • salt0.5g
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Ingredients

  • 4 trout fillets
    Trout

    Trout

    trowt

    Freshwater trout: 

    Farmed rainbow trout has pretty, spotty skin…

  • 50g breadcrumbs
  • 1 tbsp butter, softened
    Butter

    Butter

    butt-err

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

  • 1 small bunch parsley, chopped
    Parsley

    Parsley

    par-slee

    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
    Lemon

    Lemon

    le-mon

    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…

Method

  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)

catbail's picture
3.75

Lovely flavour combinations, but you need to skin the trout first, otherwise you just get flabby skin. I prefer to pan fry trout skin side down (fairly slowly) to get the skin lovely and crisp. Having said that I did enjoy this recipe, without the skin.

foodie64mum's picture
4

Very tasty, and quick to prepare and cook. I used the zest of 2 lemons with the juice of 1 and left out the pine nuts. I also didn't bother to drizzle with oil as I felt that the fish would be oily enough without it. My trout fillets cooked perfectly in 5 mins under a hot (200 degrees C) grill. The breadcrumb topping didn't burn, probably thanks to the lemon juice. The parsley and lemon combo was great. I'll definitely make this again.

cherrygogog's picture

Did anybody use oven for this and if so what temperature? thanks!

gretikicksass's picture
5

My boyfriend cooked this last night- amazing! He served it with roasted parsnips and purple carrots, yummy !

clairearblaster's picture
5

Great tasting, super quick and unbelievably easy! What a fantastic recipe!

mcpartc3's picture
5

Used a mixture of basil and parsley. Also only used zest of the lemon not the juice, since it's served with lemon wedges. Served it with a potato, olive and roast pepper salad- amazing. My OH even volunteered to do the dishes it was so good!

whitechoco84's picture
5

such an easy, healthy quick dish!

kurkovpenguin's picture
5

Really quick, tasty meal - it felt healthy too! Would highly recommend.

ehenriot's picture
4

Loved this recipe! We had no parsley so used basil instead; it worked really well with the lemon. The only thing I would say is to be careful with the cooking time as my breadcrumbs began to brown extremely fast (a diplomatic way of saying I burnt them a bit).

the fish man's picture
5

Very good, used basil instead of parsley and fewer breadcrumbs but really tasty

maacka's picture
4

Didn't have pine nuts, so used sesame seeds instead and replaced parsley with basil, as I don't like parsley.

It was really nice, but I think it would go better with some other kind of fish (salmon or maybe white fish).

Will be making this again, but with different fish.

kateculley's picture
5

to die for- just try it- incredibly zingy

catbail's picture
3.75

The flavours were lovely, but the breadcrumbs started to burn - next time I will have the grill lower, and cook for a few minutes more.
Definitely one to do again though.

horrorfan1980s's picture
4

Had to substitute the herbs as we didn't have parsley in, and one family member doesn't like pine nuts so we omitted them, but it was still scrummy. Will definitely be having it loads, as it doesn't overpower the trout's natural flavour.

fuji115's picture
2

We found it to lemony. My husband had to eat with ketchup to "save" the flavour.

anuradhab's picture
4

super simple, cook fatter trout longer - was in the grill/oven (??) for more than 10mins and still could have been cooked more. more fresh lemon once it's done and delicious. made it with a mustard potato salad...super

clarewoody's picture
5

loved this. my guests were very impressed too. will definitely make this again. i highly recommend.

smart1e's picture
5

This is a great way to make trout interesting and tasty.

tinahame's picture
4

sorry forgot to rate it!

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