Griddled Trout with Herbs Medieval Recipe
Transport your taste buds to the rustic kitchens of the medieval era with this Griddled Trout with Herbs recipe—a beautifully simple dish bursting with fresh, earthy flavors. Whole trout is elevated with a fragrant blend of parsley, thyme, sage, and garlic, infusing the fish with a harmonious herbal profile reminiscent of ancient culinary traditions. Perfectly seared on a hot griddle with butter, the trout develops a golden, crispy skin while remaining tender and flaky inside. Finished with a squeeze of zesty lemon, this dish is both elegant and hearty, making it a stunning choice for dinner parties or a unique weeknight meal. Quick to prepare and rich in flavor, this medieval-inspired recipe is a must-try for lovers of historic cuisine and fresh seafood.
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Recipe Information
Ingredients
- 2 whole (about 1 lb each) Fresh trout
- 3 tablespoons Olive oil
- 2 tablespoons, finely chopped Fresh parsley
- 1 tablespoon, finely chopped Fresh thyme
- 1 tablespoon, finely chopped Fresh sage
- 2 minced Garlic cloves
- 1 teaspoon Sea salt
- 0.5 teaspoon Ground black pepper
- 1 cut into wedges Lemon
- 2 tablespoons Unsalted butter
Instructions
Clean and gut the trout if it hasn't already been prepared. Rinse the fish under cold water and pat dry with a paper towel.
Using a sharp knife, make three shallow diagonal slashes on each side of the trout to help the seasoning penetrate.
In a small bowl, mix the olive oil, parsley, thyme, sage, minced garlic, sea salt, and black pepper to create an herb paste.
Rub the herb paste generously all over the trout, making sure to get the mixture into the slashes, inside the cavity, and even along the fins.
Heat a griddle or cast-iron skillet over medium heat. Add the butter and let it melt, swirling the pan to coat.
Place the trout onto the heated griddle and cook for about 6–7 minutes on the first side, pressing down gently to ensure contact with the pan.
Carefully flip the trout using a spatula and cook for an additional 6–7 minutes on the other side. The skin should be crispy and golden, and the flesh should flake easily with a fork.
Once cooked, remove the trout from the griddle and transfer to serving plates.
Serve immediately with lemon wedges on the side for squeezing over the fish, complementing the medieval herbal flavors.
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.5 g | 169% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 697 mg | 232% | |
| Sodium | 2800 mg | 122% | |
| Total Carbohydrate | 4.3 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.2 g | ||
| Protein | 189.8 g | 380% | |
| Vitamin D | 144.0 mcg | 720% | |
| Calcium | 826 mg | 64% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 4489 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
