Roasted Brook Trout

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Roasted Brook Trout

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Put a fish in the oven I say but lets keep it interesting and sometimes you want a little something more than just olive oil and lemon. Here is a quick way to take it up a flavor notch and add some texture. Also the trick with starting it in the pan on the stove really give the skin a nice crispness.



Roasted Brook Trout

On 12/04/2011 (Tuesday) at 11:05 am by Benny.
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  • Prep Time:
    5 min
  • Cook Time:
    12 min
  • Ready Time:
    17 min


1 servings


  • brook trout or bronzino fish cleaned and butterflied
  • good dijon mustard
  • panko bread crumbs
  • fresh chopped herbs of your choice I used fennel powder
  • olive oil
  • kosher salt and pepper


Have your fish monger clean and butterfly the fish for you so it makes this dish a snap to cook. Preheat your oven to 425 degrees. Take some good Dijon or whole grain mustard and paint the inside of the fish evenly with a thin coating. Now take some of your favorite herbs fresh is best but I like the dry fennel powder so I dusted a little on the fish. Next add a thin layer of panko bread crumbs to the inside of the fish. Now season with a little kosher salt and pepper.

Now using a pan put it on medium high heat on the stove and add some olive oil and to that olive oil add a sprinkle of kosher salt and pepper. Once it starts to smoke place the fish in it skin side down and let cook there for one min. Now transfer it to the oven and cook until the top of the fish is golden brown and the panko is a little crunchy about ten min or so.. Take out let rest for 3-5 min and it should come right out of the pan with crispy skin on the bottom and succulent meat. Finish with a little lemon and you have a show stopper of a fish dish. Serve with a nice salad to keep your meal light or you can serve it with some sautéed potatoes is nice.


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