Seafood: Trout with Herby Bread Crumbs

By SharonE

Ingredients

• 4 tablespoons (½ stick) unsalted butter, melted
• 1 garlic clove, finely grated
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh parsley
• 1 cup Fresh Bread Crumbs
• Kosher salt and freshly ground black pepper
• 2 whole trout (about 8 ounces each), butterflied (head on or off, your call)
• 1 lemon, cut into wedges, for serving

Details

Servings 4

Preparation

Step 1

Preheat the oven to 450°F. Line a baking sheet with foil.

Combine the butter, garlic, thyme, and parsley in a small bowl. Pour the butter mixture over the bread crumbs and, using your hands, combine them, making sure they are really well mixed. Season with salt and pepper.

Season the trout on both sides with salt and pepper and place them, skin-side down, on a foil-lined baking sheet. Scatter the bread crumbs over the fish and bake until the crumbs are bubbling and browned and the fish is cooked through, 8 to 10 minutes.

Serve with lemon squeezed on top

NOTE: Most trout is sold already butterflied, which means it’s still whole (head on or off), just gutted, leaving you with two fillets that are still attached; you’ll want to ask for two of these. If they are not attached, they are simply called fillets and you should buy four.