Tangy trout

Tangy trout

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(39 ratings)

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, questions and tips

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18th May, 2018
I stupidly followed this recipe without checking the comments as I usually do. The breadcrumb mixture was burning within three minutes so I turned the grill down and served it after five minutes so it didn't burn even more. Although the topping was lovely, the fish was half raw! Lovely fresh trout fillets ruined... I'll try it in the oven next time.
22nd Mar, 2017
Did it with Dill instead of parsley and used whole trout - 5 mins grill one side bare, 5 mins other side with mix on top. Great.
14th Jun, 2014
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.
8th Apr, 2013
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.
2nd Jan, 2013
Did anybody use oven for this and if so what temperature? thanks!
2nd Nov, 2012
My boyfriend cooked this last night- amazing! He served it with roasted parsnips and purple carrots, yummy !
14th Jul, 2012
Great tasting, super quick and unbelievably easy! What a fantastic recipe!
12th Jun, 2012
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
5th Jun, 2012
such an easy, healthy quick dish!
20th Jan, 2012
Really quick, tasty meal - it felt healthy too! Would highly recommend.


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