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Herb-breaded trout with dill and parsley served with sautéed pak choy

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(Serves 4)

  • 400 gr trout
  • 150 gr bread crumbs
  • 4 tbsp parsley
  • 3 tbsp dill
  • 2 pak choy
  • 4–5 sprigs of thyme
  • 1 solo garlic
  • Olive oil
  • Salt
  • Pepper
  • Oil


  • Set the oven to 200 degrees.
  • Finely chop the dill and parsley. Peel and finely chop the garlic. Cut the pak choy in two, and rinse them in cold water.
  • Herb bread crumbs: Whizz the parsley, bread crumbs, garlic and a little olive oil in a blender.
  • Cut the salmon into portions. Place the fish in an ovenproof dish, and cover the portions with the herb bread crumbs. Top with the sprigs of thyme. Bake the trout in the oven for 20-30 minutes.
  • Heat a little oil in a frying pan to a medium high heat. Sauté the pak choy for no more than a minute on each side, and season with salt and pepper.
  • Sprinkle with dill before serving.