When I cook fish I almost always broil it. Most fish is thin enough to be broiled – trout fillets certainly are – and done properly it will leave your fish moist and flaky. It’s also done in 10 minutes or less, which I have to admit is almost always the actual deciding factor in my decision to cook this way.
This easy sauce is tasty enough to enhance lovely fresh trout and delicate enough to do it without trying to steal the limelight, and it doesn’t add a lot of time to proceedings. You’ll also have about half a lemon left over once it’s done, so cut it in wedges and pass it with the trout.
2 to 4 servings
20 minutes prep time
Make the Sauce:
1 clove of garlic
1/4 teaspoon salt
freshly ground black pepper to taste
the finely grated zest of 1/2 lemon
1/2 to 1 teaspoon rubbed thyme OR savory
1 tablespoon potato starch
2 tablespoons lemon juice
1/4 cup mayonnaise
Peel and mince/mash the garlic with the salt and pepper. Put it in a small bowl with the lemon zest, herb, and potato starch. Mix, then mix in the lemon juice and then the mayonnaise.
Cook the Fish:
2 250 gram (1/2 pound) trout fillets
about 3 tablespoons mild vegetable oil
OR melted butter
Preheat the broiler.
Use a standard double-layered broiler pan. Put about 1/4″ of water in the lower pan. Brush the upper perforated piece with oil or melted butter, using a pastry brush. Lay the trout fillets, skin side down, on the pan so as to get them best centred under the grill. Pat them dry with paper towel then brush them with a little oil or melted butter.
Spread the sauce evenly over them. Put the pan directly under the broiler and broil for 6 to 8 minutes, until done. Let rest for 5 minutes before serving.