Have dinner on the table in under 30 minutes with this broiled trout with parsley and oregano. Soft and flaky fish with a fragrant and aromatic herb mix for additional freshness and flavor. Gluten-Free and Dairy-Free.
I’ve been on a fish and seafood kick lately. I’ve just been craving fresh simple low fuss seafood based meals. With the hot weather, meat is just too heavy for me, so it’s come to either vegan veggie filled meals or anything for the sea.
This past weekend I got together with one of my closest friends and we had a seafood extravaganza feast at her house. We made my all time favorite tuna tartar, raw oysters with horseradish and steamed Alaskan king crab legs with a butter sauce.
Oh my. Delicious. All washed down with a cold glass of white wine. Paradise or what? I have seriously never had king crab legs before (pics on my instagram). First off, they’re enormous and so fun to eat. I mean who doesn’t like their meals accompanied by scissors instead of forks? Are ya with me?
I kind of enjoy the process of really having to dig into your food before you get to have a bite. That little bit of work makes each bite particularly memorable. So king crab legs that need to be cracker open, shrimp that needs to be shells, whole fish that needed to be deboned, that is all perfect for me.
Does not bother me one bit, though I know some people are not down with this kind of dining experience.
I personally think it generates an even greater appreciation for the meal you’ve prepared and are not taking the time to enjoy.
I mean sure, whole fish used to scare me too when I was younger and I was perhaps a bit intimidated by it, opting for a fillet cut instead, but not anymore.
There is just so much more flavor and so much more you can do with a whole fish.
And I personally love to experiment with trout. It’s a fairly cheap fish that is perfect when cooked in the oven. I prefer broiled trout, and I’ve already made my four ingredient trout a handful of times, so it was time for a new trout recipe.
For this broiled trout recipe, the trout is filled with a fresh herb mix of oregano, parsley, garlic, lemon zest and olive oil. Mash that all up together until it almost resembles a paste and then stuff that inside the trout and in the diagonal slits you will have cut into the body itself.
With a few lemon slices placed on top the fish is ready to be broiled. Twenty minutes later you’ve got a beautiful lightly crisped up whole broiled trout.
Minimal clean up required and thirty minutes start to finish. Take your time to remove the bones and enjoy this delicious flaky, and tender broiled trout with a strong fragrant herb mix.
Have dinner on the table in under 30 minutes with this broiled parsley and oregano trout. Soft and flaky fish with a fragrant and aromatic herb mix for additional freshness and flavor. Gluten-Free and Dairy-Free.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1/2 cup chopped parsley
- 1/2 cup chopped oregano
- 1 teaspoon salt
- 1 lemon, zested
- 1 tablespoon minced garlic
- 2 tablespoon extra virgin olive oil
- 2 whole trout (head removed, about 1 1/2 pounds total)
- 1 lemon, thinly sliced into rounds
- Preheat the oven to high broil.
- In a small bowl mix parsley, oregano, salt, lemon zest, minced garlic and olive oil. Mix until smooth and combined.
- Place trout on aluminum foil lined baking sheet and make 4 diagonal slits across the body of each of the trout
- Split the herbal mixture between the inside and slits of the two trout, rubbing it in as you go.
- Place lemon slices on top of each of the trout, side by side.
- Broil on second highest oven rack for 20 minutes (keeping an eye on it so it does not burn)
- Serve with a squeeze of lemon juice.