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Herb Broiled Trout


Broiled Trout with Fines Herbes

Broiled Trout with Fines Herbes

Copyright 2008 Kevin D Weeks
Broiled trout with Fines Herbs is one of my favorite last-minute meals. This is a near perfect quick, weeknight dinner. Total cooking and prep time shouldn't be more than 20 minutes, and that's only if the filet has a lot of pin bones you want to pluck. In fact this meal is so quick there's barely time to microwave some Brussels sprouts or make a salad before it's done. The Fines Herbes complement the trout perfectly. (Note: salmon also works for this meal.) (Larger image.) Serves 2.

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes


  • 2 6-oz. trout fillets, pin bones removed*
  • 2 Tbsp. olive oil
  • 2 tsp. Fines Herbes (you can find this mixture in the spice section at your grocers)**
  • 2 pinches of salt
  • 1/2 lemon, quartered


1. Set oven to broil and place a rack on the top level.

2. Cover a baking sheet with aluminum foil and brush it with olive oil.

3. Lay filets skin-side down on the baking sheet.

4. Brush filets with olive oil, sprinkle each with Fines Herbes, and dust lightly with a pinch of Kosher salt.

5. Broil on top rack for 4 to 4 1/2 minutes (5 to 6 minutes for salmon filets) depending on thickness.

Serve with a couple of lemon quarters

*Note: You can find any pin bones by placing the flat of your index finger at the top of the filet in the thickest part and pulling it toward the tail. I use a small set of needle-nose pliers to remove these bones.

**Note: I particularly like the tarragon in the Fines Herbes mixture with the trout, but Herbes de Provence and Italian herb mixtures are also good.

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