Secrets of the Best Chefs

Trout David

Serves 2

This is a magic trick of a recipe: place a fillet of trout coated in

olive oil, shallots, garlic, and herbs in a pan, stick it under a broiler,

and a few minutes later you have a perfectly cooked, deeply

moist, and flavorful piece of fish ready to serve. Don’t let the

simplicity fool you. The best part is, you can expand or reduce the

recipe based on how many people you’re serving and how many

trout fillets you can fit under your broiler. You could also use

salmon, pompano, or redfish, as long as the fish still has its skin.

1 large fillet of trout* (about ½ pound), skin kept intact

1 shallot, minced

1 clove garlic, minced

Grated zest of 1 lemon, plus lemon wedges for garnish

2 tablespoons chopped fresh oregano, sage, and basil*

¼ cup olive oil, plus more if needed

Kosher salt and freshly ground black pepper

Lay the trout on a dish that can go in the broiler, skin side down

and flesh side up.

In a small bowl, combine the shallot, garlic, lemon zest, and

herbs. Stir in the olive oil to create a kind of runny paste; use more

oil if necessary. Season well with salt and pepper.