Herb-Crusted Trout

Name: Herb-Crusted Trout
Total time: 20 min
Yield: 1 serving
Ingredients: 1 trout fillet; 2 tablespoons breadcrumbs; 1 tablespoon fresh parsley, chopped; 1 tablespoon fresh dill, chopped; 1 tablespoon fresh chives, chopped; 1 tablespoon olive oil; Salt and pepper to taste

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20 minTotal time

EasyDifficulty

300kcal / serving

Ingredients

For 1 serving

servings

1 trout fillet
2 tablespoons breadcrumbs
1 tablespoon fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 tablespoon fresh chives, chopped
1 tablespoon olive oil
Salt and pepper to taste

Ingredient substitutions

Fresh parsley An equal amount of fresh cilantro
Fresh dill An equal amount of fresh tarragon
Breadcrumbs An equal amount of panko breadcrumbs
Olive oil An equal amount of melted unsalted butter

Nutrition per serving

Estimated values for 1 serving, 300 kcal

Protein26 g

Carbohydrates12 g

Fat16 g

Fiber 1 g · Sugar 1 g · Sodium 450 mg

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A delicious and flavorful main dish featuring trout fillets coated in a crispy herb crust.

Main Dish

Steps

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a small bowl, combine the breadcrumbs, parsley, dill, chives, olive oil, salt, and pepper.
Place the trout fillet on the prepared baking sheet and sprinkle the herb mixture evenly over the top, pressing gently to adhere.
Bake in the preheated oven for about 12-15 minutes, or until the trout is cooked through and the crust is golden brown.
Serve hot and enjoy!

Tips for Herb-Crusted Trout

A well-crumbed fillet looks evenly covered, with a crisp, golden top and moist, opaque flesh beneath.
Pat the trout dry before topping so the herb mixture adheres better; a thick fillet may need more time than a thin one.
Chop the herbs finely and mix them evenly through the crumbs to avoid patches that brown at different rates.