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Herb-Topped Trout Fillets https://www.metro.ca/userfiles/image/recipes/filets-truite-herbes-6242.jpg PT10M PT07M PT17M
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
4
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) Salt 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
Herb-Topped Trout Fillets

Herb-Topped Trout Fillets

Rate this recipe
3 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:10
Preparation
0:07
COOKING
0:17
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 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)
    Salt
  • 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
Imprimer ma sélection

Preparation

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

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant

These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

Discover your taste profile!

© Société des alcools du Québec, 2007

Beer and meal pairing

Lighter & refreshing

Lighter & refreshing

A thirstquenching favourite.
A slightly bitter light-bodied beer with a noticeably sweet, malty taste and a dry finish.

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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