Rainbow Trout with Leeks

cuisine American
difficulty Simple
season Year Round
serves 2


2 head on cleaned and deboned trout 1 leek, about 8” white and tender green parts only 1/2 cup panko bread crumbs 2 garlic cloves, minced 2 teaspoons fresh thyme leaves 2 tablespoons parsley, minced 2 tablespoons butter, melted 1 lemon, zest and juice Sea salt and freshly ground black pepper 2 tablespoons olive oil 2 lemon wedges


  1. Turn on the broiler.
  2. Cut the leek in half lengthwise and rinse under cold water removing any grit and dirt. Dry thoroughly. Slice the leek into 1/4” lengths that, depending on the width of your fish, lay across the body of the fish in rows.
  3. In a small bowl, combine the bread crumbs, minced garlic, thyme, parsley, melted butter, zest, 2 tablespoons lemon juice, 1 teaspoon salt, and 1 teaspoon pepper. Divide the mixture and sprinkle over the top of the fish.
  4. Heat a 12 Inch Skillet over medium high heat. Coat the skillet with olive oil and immediately add the fish to the pan, skin side down, and cook the fish about 6 to 7 minutes until the skin is brown and crispy. Place the skillet under the broiler and cook until the leeks and bread crumbs are golden and crisp, about 2 minutes. Serve immediately.