Herb-Topped Trout Fillets

Herb-Topped Trout Fillets
  • 4 servings
  • 0:10 Preparation
  • 0:07 Cooking
  • 0:17 Total Time


Add all
  • 3 Tbsp.
    (45 mL)

    extra virgin olive oil

  • 2 Tbsp.
    (30 mL)

    fresh basil finely chopped

  • 2 Tbsp.
    (30 mL)

    fresh thyme finely chopped

  • 2 Tbsp.
    (30 mL)

    fresh parsley finely chopped

  • 2 tsp.
    (10 mL)

    finely grated lemon zest

  • 1

    clove garlic minced

  • 1/2 tsp.
    (2 mL)


  • 1/2 tsp.
    (2 mL)

    black pepper

  • 4*2 lb
    (4*1 kg)

    boneless trout fillets with skin

  • olive oil Spray

  • fresh parsley and lemon slices for garnish for garnish


Preheat the barbecue to medium-high.

In a small bowl, stir together extra virgin olive oil, basil, thyme, parsley, lemon zest, garlic, salt and pepper.

Spray the flesh side of each trout fillet with olive oil spray. Grill trout, flesh side down, for 2 to 3 minutes, until browned. Turn trout over. Spread herb mixture evenly over flesh side of each trout fillet. Grill trout for a further 2 to 4 minutes, until fillets are firm and flesh is opaque.

Serve garnished with fresh parsley sprigs and lemon slices

Source: Metro

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