Herb-Crusted Baked Trout

Name: Herb-Crusted Baked Trout
Total time: 25 min
Yield: 1 serving
Ingredients: 1 trout fillet,; 1 tablespoon olive oil,; 1/4 cup breadcrumbs,; 1 teaspoon chopped fresh parsley,; 1 teaspoon chopped fresh dill,; 1/2 teaspoon lemon zest,; Salt and pepper to taste

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25 minTotal time

EasyDifficulty

250kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Fresh parsley An equal amount of fresh chives
Fresh dill An equal amount of fresh tarragon
Breadcrumbs An equal amount of panko breadcrumbs

Nutrition per serving

Estimated values for 1 serving, 250 kcal

Protein24 g

Carbohydrates11 g

Fat12 g

Fiber 1 g · Sugar 1 g · Sodium 420 mg

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A delicious and healthy main dish featuring tender trout fillets with a crispy herb crust. Perfect for a flavorful dinner!

Main Dish

Steps

Preheat the oven to 375°F (190°C).
Place the trout fillet on a baking sheet lined with parchment paper.
In a small bowl, mix together the olive oil, breadcrumbs, parsley, dill, lemon zest, salt, and pepper.
Spread the breadcrumb mixture evenly over the trout fillet, pressing gently to adhere.
Bake in the preheated oven for 15-20 minutes or until the crust is golden brown and the trout is cooked through.
Serve hot and enjoy!

Tips for Herb-Crusted Baked Trout

A thin, even crust browns more consistently; a thick mound may stay soft underneath.
Look for opaque flesh that separates into moist flakes and a crust that is golden, not dark brown.
Use a rimmed baking sheet so any juices stay contained, and serve soon after baking to keep the topping crisp.

Drink pairing

A dry, crisp white wine such as Sauvignon Blanc
Its fresh citrus character complements the herbs and lemon zest while balancing the trout's richness.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the crust may soften.

Frequently asked questions

How can I tell when the trout is done?

The flesh should look opaque and separate into moist flakes when gently tested with a fork; avoid waiting until it looks dry.

Can I prepare the crust ahead?

You can combine the crust ingredients shortly ahead and keep them covered in the refrigerator. Press them onto the fish just before baking for the best texture.