Wednesday, June 4, 2014

Broiled Rainbow Trout w/ Herb Butter & Crumbs

If you catch the fish, remove the head and tail for me and filet it, I will gladly cook it for you!

There is nothing better than fresh caught fish.

Here I made an herb butter with fresh breadcrumbs and some nuts.
Because the fillets are so thin they only need to stay four minutes under the broiler.

This is so easy.
You can do this with any thin fish fillets, flounder, sole, snapper, but with the fresh caught trout it was wonderful.

Broiled Trout w/ Herb Butter & Crumbs (adapted from BBC Good Food)

4 thin fish filets with skin on
Olive oil
Kosher salt & pepper

1/2 cup fresh breadcrumbs (I use 1 brioche roll)
handful of fresh parsley
1/8 cup whole almonds
juice and zest of half a lemon
1 tbsp butter

Lay the fish filets in an oiled baking pan (I line mine w/ foil for easy cleanup).

Season the fish w/ kosher salt & pepper.

In a food processor or chopper, add the bread, the herbs and nuts, along with the lemon juice & zest and the butter.
Give it a few whiz's until everything is mixed together and the nuts are chopped.

With your hands, spread the herb crumb butter on the fish filets, patting it down.
Drizzle with some olive oil.

Place the pan under a preheated broiler in your oven for 4 minutes.

This is a delicious and easy way to serve fish.

1 comment:

Ciao Chow Linda said...

I'd love this for dinner Stacey - and you can serve me the whole fish. Lucky you for having a fisherman friend.