Herb-stuffed Broiled Trout
By Lisa Shanken
October 4, 2015
Herb-stuffed Broiled Trout
Ingredients
- 4 trout deboned, butterflied, and head cut off
- 1/4 cup Fresh lemon juice
- 1/2 tsp sea salt
- 1 tbsp Extra virgin olive oil
- 1 cup Fresh Mixed Herbs Can choose from parsley, cilantro, rosemary, basil, dill, or any of your favorites
- salt and pepper to taste
- 4 lemon wedges
Instructions
- Place trout, skin side down, on a baking sheet. Squeeze lemon juice and sprinkle salt along flesh.
- De-stem herbs, rinse, dry, and bunch together in 4 bunches, mixing each kind in each bunch. (I chose to use parsley, cilantro, rosemary, and dill). Place each bunch of herbs in each open butterflied trout.
- Close each trout, and rub both sides of the skin with olive oil. Then sprinkle with salt and pepper.
- Place baking sheet with trout on middle rack of oven, and set broiler to high. Cook for about 8 minutes until inside flesh flakes lightly and outside skin becomes crispy.
- Remove trout from the oven, discard all herbs, and serve trout with lemon wedges.
Notes
Nutrition
Calories: 337kcalCarbohydrates: 32gProtein: 30gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 46mgSodium: 592mgPotassium: 2543mgFiber: 18gSugar: 5gVitamin A: 6900IUVitamin C: 127.9mgCalcium: 940mgIron: 58.5mg
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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