trout recipe

"Try this dish with roast cauliflower, eggplant or roast pumpkin instead of silverbeet for a variation," says Tom Walton. Begin this recipe 1 day ahead.

Silverbeet fatteh with sumac yoghurt and chickpeas recipe

Lebanese bread, cut into 4 large triangles

mint leaves & flat-leaf parsley leaves, roughly chopped

(80 grams) toasted pine nuts

good-quality, hot smoked trout or salmon, flaked

(280 grams) natural yoghurt

garlic cloves, crushed

tsp sumac

lemon

pomegranate molasses

(60 milliliters) extra virgin olive oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

These easy oven baked trout fillets are the perfect weeknight dinner. If you&#039;re not sure how to cook melt-in-your-mouth trout, this is the answer! With Dijon mustard, dried herbs and garlic, this will quickly become a favourite.

Baked Trout Fillets

trout fillets (halved)

olive oil (divided)

Dijon mustard

garlic (minced)

oregano

tsp chili flakes

tsp salt

Preheat oven to 400F and grease a baking sheet with 1 tbsp of olive oil.

In a small bowl, whisk remaining 2 tbsp of olive oil with Dijon mustard, garlic, dried oregano, chili flakes and salt. Brush mixture over top of trout fillets.

Bake in the oven for 10-12 minutes or until trout is light pink in colour and fully cooked.

One of the easiest and best trout recipes I've tried! Trout fillets, seasoned with a couple of warm spices, and quickly seared in extra virgin olive oil. Serve it with a dollop of Greek tzatziki and a big salad for an easy dinner.

More ideas in the notes, and be sure to see the step-by-step photos and tips in the post.

Mediterranean Pan Seared Trout Recipe with Tzatziki

tsp coriander

tsp sweet paprika

garlic garlic

lb trout fillet (or butterflied trout fillet as in the pictures)

Salt and Pepper

All-purpose flour

Extra virgin olive oil

Lime wedges,

Mix the coriander, paprika, and garlic powder in a small mixing bowl.

Pat the trout fillet dry. Sprinkle with salt and black pepper on both sides, then season with the spices on both sides.

Coat the seasoned fish with the flour, shake off any excess flour (you only want a very thin layer).

In a large cast iron skillet, heat about 3 to 4 tbsp olive oil over medium-high heat until shimmering but not smoking (see note). Sear the trout fillets for 3 minutes on each side (start with skin-side down, and use a spatula to very carefully flip the fish fillets over).

Remove the fish from the pan and place it on a tray lined with paper towel to absorb any excess oil.

Transfer to serving platter and finish with a squeeze of fresh lime juice.

What a great way to enjoy trout! Adding this to my dinner line up for this week! Looks delish!

Made this tonight with a couple of nopales side dishes.  We are having leftovers as fish tacos.

It was really really good!

Thank you very much for the recipe.

I had never used coriander before and decided to give it a whirl. Glad I did because this recipe was insanely delicious, and my Mediterranean husband was delighted by both the flavors and the familiar (to him) cooking method. Thank you!

Made this last night and subbed a drizzle of garlic oil for the powdered and skipped the flour coating as I BBQed on a hot oiled grill.  We had leftover raita which we used instead of tzatziki as an addition and this was a huge hit.

So easy and great flavour!  Entire family loved it.  Fantastic healthy weeknight dinner.

This recipe is great!! It’s just the two of us so I cut down the measurements 
I didn’t have sweet paprika so I used hot paprika. 
This  recipe is fast. easy and excellent!!!

This was a great meal for hubby and me. The flavors were delightful...a keeper!

Loved this ....the only thing was I baked it in foil boat instead of pan searing because I wanted less work and used regular paprika as I didn’t have sweet paprika. Definitely a keeper. I want to eat more of a Mediterranean diet to lose weight so glad I found this site

Wonderful recipe, although the cooking time is too long!  I did 3 mins on the skin side and 1 min on the flesh side, which was perfect for the thicker part of the fish but even too much for the thinner part.

A few other tips:  1) use the skin! It’s the tastiest pet especially if you let it get crisp. It’s also very nutrient dense.  2) don’t forget to check for pinboard and take them out before cooking - it’s unpleasant to have one stab you in your gums.  3) if you grind whole coriander, it’s kinda amazing here.  Like next level amazing.

A wonderful recipe! My roommate and I followed the cooking instructions exactly since this was our first time cooking trout, and it was as perfect as could be. We had to change up the spices cause we didn't have any coriander, so we used lemon pepper, garlic powder and dried oregano, which was delicious. Other than that, we did everything straight off the page. And I have to add, with having minimal cooking skills I cannot say thank you enough for the extra instructions. Knowing when the oil was ready, the flour trick, which side to cook first, etc. - having complete, step-by-step instructions of the process was invaluable. Thank you for a recipe I'll come back to for sure!

Made this pan fried trout and made like recipe only I didn’t have coriander but used smoked Paprika, garlic powder, dill seasoning( which I love) , pepper, salt and some lime juice on the end! Was so good and will make again for sure!

It came out the way you described it and my husband really liked this dish. He usually doesn’t say anything until I ask but he said he like it from the first bite without being asked!  He thought I ordered it.  Thank you for sharing the complete detail of the recipe.  It’s perfectly delicious.

Wow, this was really good. I followed the recipe exactly, except I seared the skin side a little longer since I wanted it to get very crispy. It was delicious. Will make again, thanks so much for sharing!

My husband the very picky eater said this was the best trout he has ever had.   Thank you, since he usually finds some issue with my cooking this time not one complaint.

I did it same way , but I used the whole trout with head and most of fins removed. I added more time and checked it  all around for done. It come out really fantastic.

Works perfectly for steelhead trout fillets. Every time. The seasoning is savory and not overpowering. I make this at least once a month

Wow!!  I don’t normally do comments for recipes but this was pretty amazing!!  Are used Trader Joe’s rainbow trout didn’t do the tzatziki sauce but it was still unbelievable!!

Excellent recipe!  I loved your clear instructions and the hints about the wavy look in the oil and shaking off the excess flour.  Will happily make this again.  Thank you!

Ready in just 15 minutes, this Air Fryer Trout recipe is quick, easy, and cooks beautifully every time. All you need are trout fillets, olive oil, and a few simple seasonings. This recipe is perfect for healthy lunches and easy dinners!

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Top 4 trout recipe recipes from across the web

The most viewed trout recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed trout recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine