Pan Fried Trout with Herbes de Provence




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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.

Pan Fried Trout with Herbes de Provence
Rate this recipe
9 ratings

Servings: serves 2

Pan Fried Trout with Herbes de Provence

Ingredients

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

Instructions

  1. Liberally coat the bottom of a skillet with olive oil and heat until it is quite hot, but not smoking.
  2. 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.
  3. 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.
  4. Serve with lemon or lime on the side.

Notes

slightly adapted from Thyme

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28 Comments

    Leave a Reply

  • Reply
    Stephanie
    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
    Kathy
    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
    Barbara
    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!

  • Reply
    Lynne @ 365 Days of Baking
    July 19, 2012 at 4:42 pm

    Sue, this fish looks really delicious and I’m NOT a fish lover. I’ve got to get me some of those herbs. I’ve seen them in the store, but haven’t picked them up yet. Thanks for the motivation!

  • Reply
    Janice
    July 19, 2012 at 6:46 pm

    hee hee, we certainly do stalk each other. Love that fish!

  • Reply
    Averie @ Averie Cooks
    July 19, 2012 at 5:27 pm

    this is just stunning! I haven’t had trout in probably….20 years. Since I was a kid! But it looks amazing and my uncle and grandpa used to actually go trout fishing and bring it back for us. Truly eating locally (from northern Minnesota) where I grew up. Long ways from San Diego :)

    • Reply
      Sue/the view from great island
      July 20, 2012 at 1:26 am

      My husband and his dad used to trout fish in upstate NY, and I’m not sure what the status of trout is these days, but mine was farm raised. It seems like most of the fish these days is farm raised, and I bet it doesn’t come close to the flavor of fresh wild caught.

      • Reply
        John
        July 2, 2016 at 3:39 pm

        Google hatchery in Branson MO they raise unheard of amounts of Trout that are turned loose in rivers and streams of MO”

  • Reply
    Tricia @ saving room for dessert
    July 19, 2012 at 5:00 pm

    Amen! We adore trout. This looks amazingly delicious. I usually shop once a week so buying fish to cook that night usually doesn’t happen. Guess I’m going to better prepare because I’m craving trout now. Beautiful fish!

    • Reply
      Sue/the view from great island
      July 20, 2012 at 1:18 am

      Yeah, I visit the grocery store waaay too many times a week, and fish is one of those things I can’t stand if it’s even a day old.

  • Reply
    anginnh
    July 19, 2012 at 4:36 pm

    This looks mmmmmm good, but, ummm, where is the recipe?

  • Reply
    Linda A. Thompson Ditch
    July 19, 2012 at 4:24 pm

    Humm, a quick, easy, and delicious dinner–sounds good to me! I’ve always wanted to cook with herbes de Provence, and now I have a good excuse to give it a try!

    • Reply
      Sue/the view from great island
      July 20, 2012 at 12:22 am

      They’re fairly new to me, too. I finally broke down and bought them and now I’m looking for reasons to use them. The Provencal Tomatoes are the easiest way.

  • Reply
    Thyme (Sarah)
    July 19, 2012 at 4:16 pm

    Oh, I love it Sue! Your fish looks so flaky and moist. I’m telling you Sue…when we run out of our bags of Herbes de Provence…it’s on an airplane with us…to Provence to buy more! We must save our weeknight menus and what what we do without those herbs.

    • Reply
      Sue/the view from great island
      July 19, 2012 at 11:01 pm

      So I’m wondering if they vary or if there is a standard formula for Herbes de Provence. They must be so incredibly fresh in France, although I do have lots of lavender growing out back, I’m just not sure it’s the right kind.

  • Reply
    Mary
    July 19, 2012 at 3:39 pm

    See, now I don’t feel nearly so bad for stalking your tamale pie recipe within hours of you posting it! Bloggers are awesome inspiration some days. Thanks, again!

  • Reply
    Heather @girlichef.com
    July 19, 2012 at 3:36 pm

    That looks fabulous. Trout is probably my favorite fish – any sort. I wish I lived close to an ocean so that I could get more fresh fish and seafood!

  • Reply
    Ocean Breezes and Country Sneezes
    July 19, 2012 at 3:17 pm

    This looks absolutely delicious! I’ve only had trout once a very long time ago and what I remember is that it was oily. Did you find it oily or “fishy” ~ my husband’s VERY picky about his fish and I’d love to try it again if I knew he’d eat it.

    Thanks!
    Mary

    • Reply
      Sue/the view from great island
      July 19, 2012 at 10:54 pm

      I haven’t had trout, other than smoked trout, in a long time either. I was expecting to have to deal with little bones, but there were none. It wasn’t oily at all, and not fishy; it’s very mild, in fact. It has a smaller, denser flake than halibut or cod or salmon, so it’s a nice change of pace. Plus I just love the down home sound of ‘Pan Fried Trout’!

    • Reply
      Ocean Breezes and Country Sneezes
      July 20, 2012 at 12:55 am

      Thanks Sue, I’ll give it a try your recommendation!