Cast-Iron Skillet Fried Trout with Herbs

Cooking a whole trout is simple, with delicious results. This recipe can easily be adapted to any similar-size fish available at your seafood market.
Photography By Brent Harrewyn | May 15, 2015

Ingredients

  • 1 whole trout (1½ to 2 pounds each), scaled, gutted and gills removed
  • Coarse salt and freshly ground pepper
  • ¼ cup extra-virgin olive oil, plus more for fish
  • 1 bunch fresh herbs, such as rosemary, thyme, or oregano

Instructions

Open fish like a book. Season cavity with salt and pepper, and drizzle with some oil. Stuff with herbs. Close fish, and rub both sides of fish with oil. Transfer prepared fish to a large cast-iron skillet over medium-high heat. Grill until the fish is browned and crisp, flipping fish halfway through, about 14 minutes each side.

Related Stories & Recipes

Practically Perfect: The Cast Iron Skillet

Let’s play a little game: What images come to mind when you read the word “skillet”? Cowboys heating up their nightly meal in a pan over an open campfire on the high plains? Perhaps a prairie settl...

Cousin Sue’s Cast-Iron Skillet Pizza

This recipe is written for a large, 12-inch skillet and requires a 16-ounce ball of pizza dough (readily available at local grocery stores). If your skillet is smaller, simply use a bit less dough. No...

Ingredients

  • 1 whole trout (1½ to 2 pounds each), scaled, gutted and gills removed
  • Coarse salt and freshly ground pepper
  • ¼ cup extra-virgin olive oil, plus more for fish
  • 1 bunch fresh herbs, such as rosemary, thyme, or oregano
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60