By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
779 cal · 25 min
Skillet-Fried Trout with Herbs and Tomatoes
Recipe GLPR693ebbe91aed26
Rate this recipe
Average rating: 4.5 (1)
A classic French-inspired preparation of whole brook trout, pan-seared until golden and served with fresh herbs and bright cherry tomatoes. This elegant yet simple dish celebrates pristine fish with minimal embellishment, making it perfect for a restaurant-quality dinner at home.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
4 whole Whole brook trout, scaled, gutted, and gills removed
Coarse salt
Freshly ground black pepper
¼ cup Extra-virgin olive oil
1 bunch Fresh herbs (thyme, rosemary, or oregano)
1½ cup Cherry tomatoes, halved
Directions
Pat the whole trout dry with paper towels. Season the cavity and exterior of each fish generously with coarse salt and freshly ground black pepper.
Heat the extra-virgin olive oil in a large skillet over medium-high heat until it shimmers. Working in batches if necessary to avoid crowding, carefully lay each trout in the hot oil.
Fry the trout for 6 to 8 minutes on the first side until the skin is golden and crispy and the fish is cooked through to an internal temperature of 145°F at the thickest part of the body.
Using a wide spatula, gently flip each trout and continue cooking for another 4 to 5 minutes on the other side until golden and cooked through.
Transfer the cooked trout to a warm serving platter. Scatter the fresh herb bunch around the fish for presentation.
Add the halved cherry tomatoes to the same skillet with the residual oil and any browned bits. Cook for 2 to 3 minutes, stirring gently, until the tomatoes are warmed through and beginning to soften. Season with salt and pepper to taste.
Spoon the warm cherry tomato mixture over and around the trout. Serve immediately while the fish is still warm.
Comments
Trout is reliably available at Harris Teeter, Food Lion, and Publix fish counters in Charlotte, and the rest of the pantry staples are found everywhere at minimal cost—figure $8 to $10 per serving depending on trout pricing that week. The 25-minute claim is honest if you're buying pre-cut herbs and whole trout; budget an extra 5 minutes if you're cleaning it yourself, which most home cooks will need to do. This is a weeknight dish that feeds a family, keeps the kitchen cool, and actually improves the next day when the tomato sauce has mellowed into the fish. The one caveat is that fresh herbs vary by season, so winter runs of basil or dill at the chains may be thin or pricey; parsley and thyme are always there.
Sign in or create a free account to add your review.
