How To Make Coriander Crusted Trout With Chimichurri Sauce

Our Luxe foodie columnist, Chris Baber, shows us how to use fresh, seasonal ingredients to make the perfect coriander crusted trout with chimichurri sauce...
Chris Baber Recipe

A simple dish that’s not only delicious but supports the #ShoutOutForBritishTrout campaign. Here’s how to make it…

Serves 2


2 trout fillets
2 tbsp coriander seeds
Juice 1/2 lemon
Tenderstem Broccoli, to serve

For the chimichurri sauce

1 small bunch coriander finely
1 small bunch parsley finely chopped
1 clove garlic grated
5 tbsp extra virgin olive oil
Juice 1/2 lemon
Salt and pepper
1 red chilli finely chopped
1 tsp oregano



Toast the coriander seeds in a dry frying pan for 1 minute until they begin to give off an aroma.

Place in a pestle and mortar and crush to a rough powder.

Coat the trout in the coriander seeds with a pinch of salt and pepper.

For the chimichurri

Mix all ingredients together, adjust seasoning to taste.

To cook the trout

Heat a non-stick frying pan over a medium heat, fry the trout skin side down for 2- 3 minutes or until the skin is crispy.

Flip and cook for another 2 minutes until a crust forms.

Squeeze in some lemon juice, then turn off the heat.

Serve with broccoli and then drizzle over the sauce.

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