Roasted Trout with Smoked Salt and Fresh Woody Herbs Recipe

By
Kerry Saretsky
a photograph of Kerry Seretsky, a contributing writer at Serious Eats.
Kerry Saretsky

Kerry Saretsky interned at Serious Eats in 2008, and wrote the French in a Flash recipe column. She also writes her own blog on modernized French cuisine called French Revolution Food.

Learn about Serious Eats' Editorial Process
Updated August 09, 2018

One of my favorite ways to eat whole fish is to dress it simply in salt and olive oil, and stuff it with whole twigs of rosemary and thyme. Then I either broil it in the oven, or char it on the grill. I find that using smoked salt instead of regular sea salt imparts a delicate, aromatic smoked flavor without the burnt char or stickiness of the grill. It’s simple, easy, and perfect. And of course, they’ll all wonder what you put in there!

Recipe Details

Roasted Trout with Smoked Salt and Fresh Woody Herbs Recipe

Prep 5 mins
Cook 15 mins
Total 20 mins
Cook Mode (Keep screen awake)

Ingredients

  • 4 fillets trout
  • 1 bunch rosemary
  • 1 bunch thyme
  • Smoked salt
  • 4 teaspoons, plus 4 teaspoons olive oil

Directions

  1. Preheat your broiler to 500 degrees F.

  2. Coat each fillet of trout with 1 teaspoon each of olive oil. Season liberally with smoked salt. Arrange on a foil-lined baking sheet.

  3. Cover the fillets with a blanket of twigs of rosemary and thyme. Drizzle each fillet with another 1 teaspoon per fillet, moistening the herbs so they don’t burn up in the oven.

  4. Broil for about 10 to 15 minutes, or until the fish is firm, opaque, and flaky, with golden edges.

This Recipe Appears In

More Serious Eats Recipes