Grilled Trout Fillet with Multigrain Bread Crumbs and Herb Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Succulent grilled trout fillet topped with toasted multigrain bread crumbs mixed with fresh herbs and finished with a melting herb butter. This Mediterranean-inspired seafood recipe, ready in about 27 minutes, pairs frozen trout fillet with skin, unsalted butter, fresh parsley, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 3 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Thaw 500 g frozen trout fillet with skin in refrigerator for 4-6 hours. Pat dry with paper towels.
  2. Step 2: Preheat grill or grill pan to medium-high heat (about 400°F/200°C). Brush trout fillets with 1 tbsp olive oil and season with 1 tsp salt and 1/2 tsp black pepper.
  3. Step 3: Tear 3 slices of Pan Empacado Integral Multigrano Oroweat bread into small pieces and pulse in a food processor until coarse crumbs form.
  4. Step 4: Melt 2 tbsp unsalted butter in a skillet over medium heat. Add bread crumbs and toast for 3-4 minutes, stirring often until golden and fragrant.
  5. Step 5: Remove skillet from heat, stir in 2 tbsp chopped fresh parsley, 1 tbsp fresh thyme leaves, and 1 tsp lemon zest into the toasted crumbs.
  6. Step 6: Grill trout fillets skin-side down for 5-6 minutes until skin is crisp, then flip and grill 2-3 minutes more until fish flakes easily.
  7. Step 7: Remove trout from grill and top each fillet with remaining 1 tbsp unsalted butter and a generous spoonful of the herb bread crumb mixture.
  8. Step 8: Serve immediately with lemon wedges and a simple green salad.

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