Turkish · Dinner
Grilled Trout with Herbs
A whole trout fillet, skin-on, is grilled over high heat until the skin crisps and the flesh turns opaque. Seasoned with garlic, lemon, parsley and dill, it's served with charred zucchini, bell pepper and fresh arugula.
$7
15 minsPrep
16 minsCook
31 minsTotal
EasyLevel
Nutrition per serving
392Calories
39.5gProtein
21.4gFat
10.8gCarbs
4.8gSugar
3.4gFiber
700mgSodium
109mgChol
3.5gSat Fat
980mgPotassium
95mgCalcium
2.8mgIron
6.5mcgVitamin B12
68mgVitamin C
Goes well with
Sauvignon Blanc
local
Turkish Ayran
international
gluten-free
pescatarian
protein-rich
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Pat the trout dry and rub both sides with olive oil, minced garlic, lemon juice, parsley and dill, then season with salt and pepper.
2
Rest
Leave the fillet at room temperature for 10 minutes to allow flavors to infuse.
3
Grill
Heat the grill to medium-high and grill the zucchini rounds and bell pepper strips 4 minutes per side until charred, then set aside. Brush the grates with oil, lay the trout skin-side down, and grill 6 to 8 minutes until the skin crisps and releases easily.
4
Finish
Flip the trout and grill the flesh side 4 to 5 minutes until opaque and flaking easily; squeeze remaining lemon juice over it and scatter parsley and dill on top.
5
Plate
Arrange the trout on a plate with grilled vegetables, arugula and lemon slices.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g whole trout fillet, skin on
- 2 tbsp2 tbsp olive oil, plus extra for brushing
- 4 cloves4 cloves garlic
- 11 lemon, juiced, plus 2 slices for grilling
- 2 tbsp2 tbsp fresh parsley
- 2 tbsp2 tbsp fresh dill
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 7 oz200g zucchini
- 5 oz140g bell pepper
- a small handful of arugula, for serving
