Tuesday, May 17

Garlic & Dill Roasted Trout

Pan-roasted trout is one of my go-to quick weeknight meals (see another version here) because it's healthy, can be adjusted to whatever fresh herbs or seasoning you have on hand, and takes only minutes to make. For last night's version, I flavored the fish with fresh dill and garlic and finished it with a Parmesan-herb oil I got from Williams-Sonoma. I usually make some microwavable brown rice as a quick side dish for the fish, and it was even more delicious with some of the Parmesan oil stirred in.

Garlic & Dill Pan-Roasted Trout:
  • Heat 1 tbsp. olive oil in a large skillet over very high heat.
  • Season both sides of two 6 oz. steelhead trout fillets with salt and pepper.
  • Add the fish to the skillet, skin side down, along with 1 bunch of fresh dill* and 2 whole garlic cloves. 
  • Cook the trout for 3-4 minutes per side, or until the skin is crispy and the fish is just cooked through.
  • Divide the trout onto plates and drizzle with Parmesan oil.

Serves two
*Be careful. Fish and herbs may splatter in the hot oil.