New This Month

Under 30 Minutes

Sage-Crusted Trout


Trout is a popular firm-fleshed fish that can vary widely in size and appearance. Smaller trout are generally considered to be the most flavorful. When buying fish, look for fish that is firm, with moist flesh and shiny skin that has no white, dark, or dry spots. The fillets should be tightly wrapped in plastic.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March/April 2003


  • 4 tablespoons butter, melted, plus more at room temperature for baking sheet
  • 8 small trout fillets, with skin (about 1 1/4 pounds)
  • 1/4 teaspoon dried sage
  • Salt and pepper
  • 1/4 cup plain breadcrumbs
  • Lemon wedges, for serving


  1. Heat the broiler. Generously butter a baking sheet. Arrange the trout fillets, skin side down, on the prepared baking sheet.

  2. In a small bowl, combine melted butter, sage, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Using a pastry brush, coat each fillet with seasoned butter, and then sprinkle breadcrumbs on top.

  3. Broil fillets as close to the heat as possible, turning the baking sheet as needed for even cooking, until the fish is golden brown on top, 6 to 8 minutes. Serve with lemon wedges on the side.

Cook's Notes

As with most dried herbs, sage should be stored in a cool, dark place. It is available ground, but the crumbled form has a sharper flavor.

Reviews Add a comment