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How to Cook Trout

Rated as 4.9 out of 5 Stars

"This 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 fish."
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Ingredients

25 m servings 470 cals
Original recipe yields 2 servings

Directions

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  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 heat source and preheat 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 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; 33.2 g fat; 1.6 g carbohydrates; 40.4 g protein; 181 mg cholesterol; 263 mg sodium. Full nutrition

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Reviews

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Simple and easy to make, but most of all delicious! I think this could be made with other fish such as salmon, cod, etc.

Chef John nails it again. Absolutely perfect.

Best recipe for trout I have ever done!!!!!!!

This is a recipe that is so much better than the sum of its parts! Just FYI, I was dead beat tonight: all I had was concentrated lemon juice and dried parsley and there was no way I was leaving ...

This may be the only way I ever eat trout again!

I sauted fresh spinach leaves in the butter and added it as a garnish. it turned out great!

This is a great recipe for those who consider themselves cooking challenged. There were only 5 ingredients and they are things you typically have at all times. I typically burn everything that h...

Simple & delicious. I used fresh Meyers lemon, parsley and added a little dill. I finally learned to dry then dust the skin with flour before putting it in the hot butter. That's how you get th...

I can't get enough. We make this once a week! It is simple, quick and delicious! The only change we make is we use cilantro instead of parsley just because we love cilantro. I have come to the c...