Tuesday, February 22, 2011
4 fresh trout fillets, skin on
1 tablespoon dried dill
Preheat oven to broil.
Line a baking sheet with foil (parchment paper is optional depending if you want the skin to come off the pan or not).
Rinse fish in cold water to remove any scales then pat dry with paper towel. Place fish on baking sheet and sprinkle with spices.
Broil fish for 10 minutes or until it's cooked through (this will depend on the thickness of your fish).
While the fish is cooking prepare some homemade tartar sauce.
Serve with tartar sauce and lemon wedges.
Tip: To me the trout is similar to salmon in texture, but not as strong a fish flavour. You could use salmon in place of trout in this recipe.
- broiled trout -