Herb and Garlic Baked Trout

Herb and Garlic Baked Trout

March 22, 2021

Herb & Garlic Baked Trout


- 2 large trout fillets with skin on
- 2 Tbsp extra virgin olive oil
- 1 Tbsp Tweed Real Food Garlic Rosemary Rub
- 1 Tsp Tweed Real Food Wild Porcini Salt
- 2 large garlic cloves, crushed
- 50ml dry white wine
- Juice of one small lemon
- 2 Tbsp salted butter
- Fresh parsley to serve


Facing the fish up with the skin on bottom, season the fillets with Garlic Rosemary Rub & Wild Porcini Salt. 

In a large skillet, or cast iron dish (use something that has a lid and retains hear), over medium heat, heat olive oil and place the fish skin side up. Cook for 3 - 4 minutes, ensuring the oil doesn't smoke and burn. 

Carefully turn the fish over and cook for a further 2 - 3 minutes. 

Remove from heat and place lid on pan, leave to sit, covered, for 10 minutes.

Carefully remove the fish from the pan, the skin will stick, which is intended, scrap away any skin or fish ensuring to leave oils in pan.

Add the garlic, wine and lemon juice to the same pan and continue to cook over medium heat for 2 minutes. Turn heat off and add butter, stirring to melt and combining all the flavours.

Return the fish to the dish, spoon the sauce over it and season generously with fresh parsley. 

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