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Trout Fillet baked with herbs

This recipe I'm going to share with you has just come about on this very wet, cold miserable morning in Cumbria!

And the reason being is I've just got off the phone from a good friend of mine, Gilbert from Gilcrux Trout Fishery in Aspatria, Cumbria, to cut a long story short, one of his usual customers who take 100 Trout a week was flooded in the recent deluge and is still closed, so he's an abundance of beautiful trout!!

" Can you help me out Jon?"

Of course

Luckily I love trout, and this is a great way of cooking it,

this recipe will serve 4 people


1kg of beautiful fresh trout, skinned, pin boned, and sliced thinly

50g of butter

The juice of 2 lemon

The zest of 1 lemon

A good splash of rapeseed oil

A good handful of fresh chopped herbs, chives, parsley, dill and chervil will be great


Firstly preheat your oven 200c

On a baking sheet lay a piece of non stick baking parchment onto it

Give the baking parchment a good splash of rapeseed oil to coat well

Season liberally with salt and pepper