How to Cook Trout

4.8
(135)

This trout recipe is so simple, it doesn't even have a name. I just call it Trout. This is such an easy weeknight seafood dinner. It's a really nice way to cook fish, especially if you're new at cooking it.

25
25
25
25
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Servings:
2

Ingredients

  • ¼ cup butter

  • 2 (8 ounce) whole trout, butterflied and deboned

  • salt and freshly ground black pepper to taste

  • 2 tablespoons freshly squeezed lemon juice

  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

  1. Melt butter in a saucepan over medium-low heat until butter smells toasted and is golden brown, about 1 minute. Turn off heat.

  2. Line a baking sheet with a piece of aluminum foil. Place trout onto foil; open trout so skin sides are down. Drizzle each trout with about 1/2 teaspoon melted butter. Generously season with salt and black pepper.

  3. Move an oven rack to 5 or 6 inches below the heat source and preheat the oven's broiler on high heat.

  4. Broil trout until opaque and barely firm to the touch, 2 or 3 minutes. Remove from oven.

  5. Return pan of remaining melted butter over high heat; stir in lemon juice and parsley. Bring butter sauce to a boil; whisk to combine. Serve trout on plates and drizzle with butter sauce.

Nutrition Facts (per serving)

470 Calories
33g Fat
2g Carbs
40g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 470
% Daily Value *
Total Fat 33g 43%
Saturated Fat 17g 87%
Cholesterol 181mg 60%
Sodium 263mg 11%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 40g
Vitamin C 16mg 78%
Calcium 163mg 13%
Iron 1mg 5%
Potassium 828mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love