Cast-Iron Skillet Fried Trout with Herbs

Trout-RecipeCooking a whole trout is simple, with delicious results. This recipe can easily be adapted to any similar-size fish available at your seafood market.

Serves 1–2

1 whole trout (1½ to 2 pounds each), scaled, gutted and gills removed
Coarse salt and freshly ground pepper
¼ cup extra-virgin olive oil, plus more for fish
1 bunch fresh herbs, such as rosemary, thyme, or oregano

Open fish like a book. Season cavity with salt and pepper, and drizzle with some oil. Stuff with herbs. Close fish, and rub both sides of fish with oil. Transfer prepared fish to a large cast-iron skillet over medium-high heat. Grill until the fish is browned and crisp, flipping fish halfway through, about 14 minutes each side.

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