Cheese and Herb-topped Trout

Cheese and Herb-topped Trout

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To serve – 4
Preparation time – 12 minutes
Cooking time – 12 minutes

A very simple but delicious supper dish served best with steamed asparagus and carrots.

Nutritional count per serving
Energy 524kcal/2185K; Protein 51.3g: Carbohydrate 10.3g of which sugars 0.9g; Fat31.1g of which saturates 8.9g; Cholesterol 34mg; Calcium 214mg; Sodium 422 mg.


50g/2oz fresh white breadcrumbs 50g/2oz Parmesan cheese finely grated 25g/1 oz pine nuts chopped ( or can use almonds or hazlenuts) 15ml/1 tbsp chopped fresh parsley 15ml/1 tbsp chopped fresh coriander 30ml/ 2 tbsp olive oil 4 thick trout fillets, each about 225g/8 oz 40g/1 ½ oz butter Juice of 1 lemon Salt and freshly ground black pepper Lemon wedges to garnish


  1. In a large mixing bowl, combine the breadcrumbs, Parmesan, pine nuts, parsley and coriander. Add the olive oil and season with salt and pepper.
  2. Cut each trout fillet into two strips. Firmly press the breadcrumb mixture on to the skin side of each strip of trout.
  3. Preheat the grill to high.
  4. Grease the grill pan with 15g/ ½ oz of the butter. Melt the remaining butter in a separate pan and add the lemon juice.
  5. Place the bread crumbed-topped fillets in the greased grill pan and pour the lemon butter over.
  6. Grill the trout for 10 minutes or until the trout fillets are just cooked, making sure that the breadcrumbs do not burn.
  7. Place two trout strips on each plate, garnish with lemon wedges and serve with steamed asparagus and carrots.

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