Move over Sauteed Trout with Bacon, another trout recipe is sharing your spotlight. The key word there is sharing. Both of these recipes are good…hello…bacon..of course it’s good. But if you really can’t be bothered with the bacon and the frying of the trout, then, I’ve got something even easier for you.
Seriously, Sage-Crusted Trout from Martha, easy peasy, and completely delicious. Trout is one of my favorite fish and this recipe just lets the trout flavor shine through.
4 tablespoons butter, melted, plus more at room temperature for baking sheet
8 small trout fillets, with skin (about 1 1/4 pounds)
1/4 teaspoon dried sage
Salt and pepper
1/4 cup plain breadcrumbs
Lemon wedges, for serving
Heat the broiler. Generously butter a baking sheet. Arrange the trout fillets, skin side down, on the prepared baking sheet.
In a small bowl, combine melted butter, sage, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Using a pastry brush, coat each fillet with seasoned butter, and then sprinkle breadcrumbs on top.
Broil fillets as close to the heat as possible, turning the baking sheet as needed for even cooking, until the fish is golden brown on top, 6 to 8 minutes. Serve with lemon wedges on the side.