Roasted Trout with Smoked Salt and Fresh Woody Herbs
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One of my favorite ways to eat whole fish is to dress it simply in salt and olive oil, and stuff it with whole twigs of rosemary and thyme. Then I either broil it in the oven, or char it on the grill. I find that using smoked salt instead of regular sea salt imparts a delicate, aromatic smoked flavor without the burnt char or stickiness of the grill. It’s simple, easy, and perfect. And of course, they’ll all wonder what you put in there!
Ingredients
- 4 fillets trout
- 1 bunch rosemary
- 1 bunch thyme
- Smoked salt
- 4 teaspoons, plus 4 teaspoons olive oil
Procedures
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1
Preheat your broiler to 500 degrees F.
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2
Coat each fillet of trout with 1 teaspoon each of olive oil. Season liberally with smoked salt. Arrange on a foil-lined baking sheet.
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3
Cover the fillets with a blanket of twigs of rosemary and thyme. Drizzle each fillet with another 1 teaspoon per fillet, moistening the herbs so they don’t burn up in the oven.
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4
Broil for about 10 to 15 minutes, or until the fish is firm, opaque, and flaky, with golden edges.
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