Grilled Trout with Watercress
Prep
15 mins
Cook
18 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under forty minutes and tastes restaurant quality. Fresh trout is delicate and flaky, while the peppery watercress provides a wonderful contrast and is packed with vitamins and minerals to keep you feeling energized. The beauty of this dish is its simplicity: you're just grilling the fish until it's tender, then topping it with a garlicky watercress mixture. It's elegant enough for company but easy enough that you won't stress in the kitchen.
Ella x
Ingredients
- 4fresh trout fillets(6 oz each, skin on)
- 946 mlfresh watercress(loosely packed)
- 4 tablespoonsunsalted butter(divided)
- 3 tablespoonsfresh lemon juice
- 2garlic cloves(minced)
- 237 mlpanko breadcrumbs
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 4fresh thyme sprigs
- 1lemon slices(for garnish)
Detail level
Instructions
- 1
Pat the trout fillets dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Drying the fish ensures a better sear and prevents it from steaming.
- 2
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat until the butter foams.
Tip: Use a combination of butter and oil to prevent the butter from burning at higher temperatures.
- 3
Place trout fillets skin-side down in the hot skillet and cook for 6-7 minutes without moving them, until the skin is golden and crispy.
Tip: Resist the urge to flip or move the fish early to achieve a perfectly crispy exterior.
- 4
Carefully flip the fillets and cook for an additional 3-4 minutes on the flesh side until the fish is opaque and flakes easily.
Tip: The fish will continue cooking slightly after removal from heat, so avoid overcooking.
- 5
In a small skillet, toast the panko breadcrumbs with 1 tablespoon of olive oil over medium heat for 3-4 minutes until golden, stirring frequently. Set aside.
Tip: Toast the crumbs separately to prevent them from absorbing moisture from the other ingredients.
- 6
In the same small skillet, melt the remaining 3 tablespoons of butter with minced garlic over low heat for 1-2 minutes until fragrant, then add lemon juice and fresh thyme.
Tip: Keep the heat low to gently infuse the flavors without browning the garlic.
- 7
Toss the fresh watercress with half of the lemon butter sauce and arrange on serving plates as a base.
Tip: The warm sauce will slightly wilt the watercress while maintaining its peppery bite.
- 8
Place one trout fillet on top of each watercress portion, skin-side up, and drizzle with the remaining lemon butter sauce.
Tip: Presenting the crispy skin side up showcases the perfectly cooked exterior.
- 9
Sprinkle the toasted panko breadcrumbs over the top of each fillet and garnish with fresh lemon slices and extra thyme sprigs.
Tip: Add the breadcrumbs just before serving to maintain their crispiness.
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