Tangy trout

Tangy trout

  • 1
  • 2
  • 3
  • 4
  • 5
(38 ratings)

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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Corinne_s13
22nd Mar, 2017
5.05
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.
catbail
14th Jun, 2014
3.8
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
8th Apr, 2013
4.05
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
2nd Jan, 2013
Did anybody use oven for this and if so what temperature? thanks!
gretikicksass
2nd Nov, 2012
5.05
My boyfriend cooked this last night- amazing! He served it with roasted parsnips and purple carrots, yummy !
clairearblaster
14th Jul, 2012
5.05
Great tasting, super quick and unbelievably easy! What a fantastic recipe!
mcpartc3
12th Jun, 2012
5.05
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
whitechoco84
5th Jun, 2012
5.05
such an easy, healthy quick dish!
kurkovpenguin
20th Jan, 2012
5.05
Really quick, tasty meal - it felt healthy too! Would highly recommend.
ehenriot
4th Sep, 2011
4.05
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).

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.