LEMON AND HERB TROUT
Preparation time: 25 minutes
Total cooking time: 20 minutes
Serves 5
Ingredients
- 4 tablespoons chopped fresh dill
- Three tablespoons chopped fresh rosemary.
- Four tablespoons fresh coarsely (chopped )
Flat-leaf parsley
- Three teaspoons thyme leaves
- Seven teaspoons crushed green peppercorns
- 81 ml lemon juice
- 1 lemon
- 4 whole fresh trout
- 80 ml dry white wine
READ MORE : HAM AND HERB MUSHROOM
HORSERADISH CREAM
- Two tablespoon horseradish cream
- 125 g sour cream
- Three tablespoons cream
LEMON SAUCE
- Three egg yolks
- 155g melted butter
- 4-5 tablespoons lemon juice
- First of all grease four large sheets of foil, each double-thickness. Mix together the herbs, peppercorns, juice and salt and pepper in a bowl.
- Cut the lemon into 8 slices, cut each slice in half. Place 2 lemon pieces in each fish cavity. Spoon the herb mixture into the fish cavities.
- 2 Place each fish on a piece of foil and sprinkle each with 1 tablespoon of wine. Seal the fish in foil to form neat parcels. Cook on a hot barbecue flat plate or grill for 10-15 minutes or until the fish is just cooked through and can be gently flaked with a fork. Leave the fish to stand, still wrapped in foil, for 5 minutes, before serving.
- 3 To make the horseradish cream, mix together all the ingredients and then season well.
- To make the lemon sauce, blend the yolks in a food processor for 20 seconds or until blended. With the motor running, add the butter slowly in a thin, steady stream. Continue Processing until all butter has been added and the sauce is thick and creamy. Add the juice and season with salt and pepper.
Read more : FISH WRAPPED IN BANANA LEAVES
NUTRITION PER SERVE
Protein 33 g;
Fat 58 g;
Carbohydrate 4 g;
Dietary Fibre 1 g:
Cholesterol 334 mg;
Note - please consider nutritional information an estimate
F A Q: Lemon and Herb Trout Recipe
1. Can I use trout fillets instead of whole trout?
Yes! For a quicker cook time and easier serving, you can use trout fillets. Just adjust the grilling time to about 6–8 minutes depending on thickness. The herb mixture and lemon slices can be layered on top instead of stuffed inside.
2. Is this recipe suitable for a healthy diet?
Definitely. This dish is rich in lean protein, omega-3 fatty acids, and fresh herbs. If you're watching fat intake, you can reduce the butter in the lemon sauce or swap sour cream with Greek yogurt in the horseradish cream.
3. Can I bake the trout instead of grilling it?
Yes, baking works well. Wrap the trout in foil packets and bake at 200°C (400°F) for 15–20 minutes. This method retains moisture and infuses the fish with the herb and lemon flavors beautifully.
4. What herbs pair best with trout?
Trout pairs wonderfully with dill, rosemary, thyme, and parsley—all featured in this recipe. These herbs enhance the fish’s delicate flavor and are trending in herb-infused seafood recipes.
5. Can I prepare this recipe ahead of time?
You can prep the herb mixture, horseradish cream, and lemon sauce ahead. The trout can be stuffed and wrapped in foil a few hours before cooking—perfect for meal prep or barbecue parties.
6. What wine works best in this recipe?
A dry white wine like Sauvignon Blanc or Pinot Grigio complements the citrus and herbs. It’s a trending pairing in Mediterranean-style fish recipes.
7. Is this recipe gluten-free?
Yes, the core ingredients are naturally gluten-free. Just ensure any store-bought horseradish cream or wine is certified gluten-free if needed.
8. How do I know when the trout is perfectly cooked?
The fish should flake easily with a fork and appear opaque. Overcooking can dry it out, so stick to the 10–15 minute grill time and let it rest in foil for 5 minutes.
9. Can I substitute lemon with lime or orange?
Lime offers a sharper citrus note, while orange adds sweetness. Both are great for experimenting with citrus-marinated fish trends.
10. What side dishes go well with Lemon and Herb Trout?
Try grilled asparagus, roasted baby potatoes, or a quinoa salad. These sides complement the lemon butter sauce and
keep the meal light and fresh.
