Pan Fried Trout with Herbes de Provence

Pan Fried Trout with Herbes de Provence is a simple and elegant solution to the question “what’s for dinner?”

I’ve said it before, but when there’s no plan for dinner, I almost always turn to fish. I didn’t intend to post it, but after I got home with my trout fillets last night I happened to check one of my favorite blogs, Thyme, and there it was…dinner, in all its gorgeous simplicity. I even had the Herbes de Provence leftover from my Provencal Tomatoes. Pure serendipity.

I didn’t change the recipe at all, except to use trout instead of salmon, so my fish cooked right in the pan in a couple of minutes. The baby potatoes roasted quickly in the oven.

I loved this. The caramelized herbed crust was fantastic, I usually cook with fresh herbs and had completely forgotten the unique effects you can get with dried, and I’m I’m developing an obsession with the Herbes de Provence, the combination of flavors is just outside my normal range so it seems fresh and new. The little squeeze of lime at the end was perfect.

So now you know what a food blogger does when we haven’t the slightest idea what’s for dinner… we stalk our fellow bloggers and shamelessly steal their brilliant ideas. Thanks Sarah!

Note ~ My little pot of Herbes de Provence contains Thyme, Basil, Savory, Fennel Seeds, and Lavender Flowers.

3.92 from 12 votes

Pan Fried Trout with Herbes de Provence

Author Sue Moran


  • 2 trout filets
  • Olive oil
  • Herbes de Provence
  • Salt and fresh cracked black pepper
  • one lemon or lime


  • Liberally coat the bottom of a skillet with olive oil and heat until it is quite hot, but not smoking.
  • Rub more olive oil on both fish filets, and season the trout on both sides with salt and pepper. On the top side coat it well with herbes de Provence.
  • Lay the fish, skin side UP in the hot pan and let cook for several minutes until the bottom is crusted and it no longer sticks. Flip the fish and cook a few minutes more until it flakes easily with a fork. Give it a good squeeze of lemon or lime before it comes out of the pan.
  • Serve with lemon or lime on the side.

Cook's notes

slightly adapted from Thyme
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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  • Reply
    July 20, 2012 at 5:33 pm

    Isn’t it great when you can get so many ideas from fellow bloggers? It’s so inspiring. Your potatoes don’t look half bad either Sue 😉

  • Reply
    July 20, 2012 at 5:27 pm

    This dish looks so beautiful…like something you would get in a good restaurant! I love Herbes de Provence such wonderful flavor! Delicious looking!

  • Reply
    July 20, 2012 at 3:53 pm

    I used to eat trout all the time when we lived in Michigan. Not so much down here. Using Herbes de Provence is a lovely idea for ANY white fish. I like that touch of lavender, don’t you?

  • Reply
    Dom at Belleau Kitchen
    July 19, 2012 at 9:03 pm

    It is just so fast and amazingly tasty isn’t it? People Ho on about a quick dinner and this is the ultimate that packs a punch in the wonderful flavour stakes too. Lovely pics!!

    • Reply
      Sue/the view from great island
      July 20, 2012 at 1:35 am

      I couldn’t agree more, fish is the ultimate fast food, and I resort to it a lot, which is why I love to find new (to me) ways to cook it.

  • Reply
    From Beyond My Kitchen Window
    July 20, 2012 at 12:28 am

    I can’t remember the last time I had trout. I believe it was in a restaurant way up in NH. It was delicious, but not a fish I have ever cooked. Looks delicious!

    • Reply
      Sue/the view from great island
      July 20, 2012 at 1:36 am

      I noticed it at the fish counter quite a bit back east, but not so often out here in CA. I keep reading that we’re supposed to be buying and eating different varieties of fish to protect the common ones that are getting over-fished, so I’m just trying to do my part!

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