Cast-Iron Skillet Fried Trout with Herbs

Cooking a whole trout is simple, with delicious results. This recipe can easily be adapted to any similar-size fish available at your seafood market.
Photography By Brent Harrewyn | November 25, 2015


Open fish like a book. Season cavity with salt and pepper, and drizzle with some oil. Stuff with herbs. Close fish, and rub both sides of fish with oil. Transfer prepared fish to a large cast-iron skillet over medium high heat. Grill until the fish is browned and crisp, flipping fish halfway through about 14 minutes each side.

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  • 1 whole trout (1½ to 2 pounds each), scaled, gutted, and gills removed
  • Coarse salt and freshly ground pepper
  • ¼ cup extra-virgin olive oil, plus more for fish
  • 1 bunch fresh herbs, such as rosemary, thyme, or oregano
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