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Trout with Roasted Garlic and Rosemary

Growing up on a farm in middle Georgia, my cousins and I ran wild every summer. We clambered up and down trees, spent hours wading in the creeks and generally found any excuse to stay outside until well after dark.

trout after cooking

We used to sift through the sandy bottom of Buck Creek to find the shiny, black freshwater mussels — which I would not have imagined eating back then. We just liked to pry them open and scoop out the fleshy mussel so we could add the shells to a growing collection. And we fished, either in the pond or down at the creek. Sometimes we would return home with a mess of catfish and sometimes we would just return home as a mess ourselves.

fishing

The catfish was always fried, of course, as was any other fish, including the salmon patties made from canned salmon or ocean perch from the frozen blue box. Even if we went out to a restaurant, which was a rare occurrence, if someone ordered fish it was always fried.

I still enjoy fried catfish and salmon patties (can do without the perch) but my preference these days is for grilled or broiled fish. I love this recipe, as it adds a crisp crust, with a bite from the horseradish and the savory rosemary, and just enough lemon to lend a subtle citrusy tang. You can use almost any type fish: salmon, trout, mahi-mahi, tilapia or even catfish. I made it with trout because that's what I had.

Here's what you'll need:

  • 1 lb trout or other fish, pretty much any fish will work
  • 2  cloves roasted garlic (put whole head of garlic in a garlic roaster or wrap in tin foil, drizzle with olive oil and roast for about thirty minutes)
  • Zest of 1 lemon and half the juice of 1 lemon
  • 2 tablespoons panko bread crumbs
  • 1 and ½ tablespoons finely chopped fresh rosemary (you can change this to dill, just use a little less)
  • 1 tablespoons grated horseradish
  • 2 tablespoons olive oil
  • ½  tsp salt
  • ½  tsp pepper
trout before cooking with butter and herbs

Pre-heat oven to high broil. Cover broiler pan with tin foil. Place fish skin side down on broiler pan.Mash the roasted garlic in a small bowl then add the rest of the ingredients and mix well, until the mixture forms a paste. Coat the top of the fish with the paste.Place the broiler pan on the second rack underneath the broiler and broil for about 5-6 minutes, watching carefully to make sure it doesn’t burn. It should form a lightly brown crust. Once brown, turn the oven down to 325° and move the fish to the lower rack. Bake for another 6-10 minutes, depending on the thickness of your fish.

Serve with green salad and brown rice for a light, healthy meal.

Enjoy!

Lucy

Roasted Trout

Trout with Roasted Garlic and Rosemary

5 from 14 votes
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Trout with roasted garlic and fresh rosemary. 
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prep time: 15 mins
total time :30 mins
servings :2 servings
author: Lucy Brewer

Ingredients 

  • 1 lb. trout
  • 2 cloves roasted garlic (put garlic in a garlic roaster or wrap in tin foil and roast for about thirty minutes)
  • Zest of 1 lemon and half the juice
  • 2 tablespoons panko bread crumbs
  • 1 ½ tablespoons finely chopped fresh rosemary, (you can change this to dill, just use a little less)
  • 1 tablespoons grated horseradish
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions

  • Pre-heat oven to high broil. Cover broiler pan with tin foil. Place fish skin side down on broiler pan.
  • Mash the roasted garlic in a small bowl then add the rest of the ingredients and mix well, until the mixture forms a paste. Coat the top of the fish with the paste.
  • Place the broiler pan on the 2nd rack underneath the broiler and broil for about 5-6 minutes, watching carefully to make sure it doesn’t burn. It should form a nice lightly brown crust.
  • Once brown, turn the oven down to 325° and move the fish down to the lower rack. Bake for another 6-10 minutes, depending on the thickness of your fish.
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Nutrition
Serving: 2servingsCalories: 452kcalCarbohydrates: 17gProtein: 48gSaturated Fat: 3gCholesterol: 133mgSodium: 767mgFiber: 2gSugar: 2g
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Recipe Rating




bunkycooks

Thursday 30th of September 2010

I love the old photo. That's great. I will have to try your trout recipe.

bunkycooks

Thursday 30th of September 2010

I love the old photo. That's great. I will have to try your trout recipe.

bunkycooks

Thursday 30th of September 2010

I love the old photo. That's great. I will have to try your trout recipe.

thebasicsbypaulbyrondowns

Wednesday 29th of September 2010

That sounds amazing and a little like a rosemary tarter sauce?

Paul

Lucy

Wednesday 29th of September 2010

Hi Paul,

It's not so much a sauce as a paste that roasts on top of the fish. There's no mayo or anything that would allow it to be a dipping sauce. But definitely delicious!

thebasicsbypaulbyrondowns

Wednesday 29th of September 2010

That sounds amazing and a little like a rosemary tarter sauce?

Paul