Rosemary Crusted Rainbow Trout

Rosemary Crusted Rainbow Trout

Pan-seared trout gets a fragrant herb crust that turns golden and crisp in minutes.

Total 25 min Makes 4 servings Calories 365/serving

Dietary

Pescatarian, Nut free, Halal

Allergens

Fish, Wheat, Dairy

Whole boneless trout fillets are pressed with a rosemary, garlic, and breadcrumb crust, then pan-seared until the skin crisps and the flesh turns flaky. A quick squeeze of lemon brightens the richness, making this a fast option for a weeknight dinner that still feels special. Serve alongside roasted potatoes or a simple salad.

Ingredients

  • 4 rainbow trout fillets, boneless, skin-on (about 6 ounces each)
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 2 tablespoons unsalted butter
  • 1 lemon, cut into wedges

Method

  1. Pat the trout fillets dry with paper towels and let them come to room temperature for about 10 minutes.

  2. In a small bowl, combine the panko breadcrumbs, chopped rosemary, minced garlic, lemon zest, 1 tablespoon of olive oil, salt, and pepper. Mix until the crumbs are evenly moistened.

  3. Press the breadcrumb mixture evenly onto the flesh side of each trout fillet, firmly packing it into a crust.

  4. Heat the remaining 2 tablespoons of olive oil in a 9-inch skillet over medium heat until shimmering.

  5. Place the fillets crust-side down in the skillet and cook until the crust is golden and crisp, 3 to 4 minutes.

  6. Flip the fillets carefully, add the butter to the skillet, and cook skin-side down until the flesh is opaque and flakes easily, 3 to 4 minutes.

  7. Transfer the trout to plates and serve immediately with lemon wedges.

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★ 4.1 (1)

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    Rosemary Crusted Rainbow Trout

    Whole boneless trout fillets are pressed with a rosemary, garlic, and breadcrumb crust, then pan-seared until the skin crisps and the flesh turns flaky. A quick squeeze of lemon brightens the richness, making this a fast option for a weeknight dinner that still feels special. Serve alongside roasted potatoes or a simple salad.

    25 min 4 servings 365 cal

    Ingredients

    • 4 rainbow trout fillets, boneless, skin-on (about 6 ounces each)
    • 1/2 cup panko breadcrumbs
    • 2 tablespoons fresh rosemary, finely chopped
    • 2 cloves garlic, minced
    • 1 teaspoon lemon zest
    • 3 tablespoons olive oil, divided
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper, freshly ground
    • 2 tablespoons unsalted butter
    • 1 lemon, cut into wedges

    Method

    1. 1

      Pat the trout fillets dry with paper towels and let them come to room temperature for about 10 minutes.

    2. 2

      In a small bowl, combine the panko breadcrumbs, chopped rosemary, minced garlic, lemon zest, 1 tablespoon of olive oil, salt, and pepper. Mix until the crumbs are evenly moistened.

    3. 3

      Press the breadcrumb mixture evenly onto the flesh side of each trout fillet, firmly packing it into a crust.

    4. 4

      Heat the remaining 2 tablespoons of olive oil in a 9-inch skillet over medium heat until shimmering.

    5. 5

      Place the fillets crust-side down in the skillet and cook until the crust is golden and crisp, 3 to 4 minutes.

    6. 6

      Flip the fillets carefully, add the butter to the skillet, and cook skin-side down until the flesh is opaque and flakes easily, 3 to 4 minutes.

    7. 7

      Transfer the trout to plates and serve immediately with lemon wedges.