Cast Iron Camp Food

Herb-Stuffed, Pan-Fried Golden Trout
| Category: Food & Wine | Nature/Outdoors

Bring the Cast Iron Skillet Cookbook and your favorite pan on your next fishing trip, and ideally you will catch something you can cook in it. Fresh trout will never taste better. Trout is very easy to cook and eat because it has just one big bone that can quickly be removed. Relax by the river, take in the view, and enjoy the wonderful flavors of your fresh catch.


  • 1 large or 2 small fresh trout, cleaned
  • 5 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1 or 2 lemons, cut into 1⁄2-inch circles
  • 6 sprigs fresh thyme
  • 4 to 6 large sprigs fresh rosemary
  • 6 to 8 sprigs fresh dill or fennel
  • 1⁄2 cup all-purpose flour
  • 1⁄2 cup cornmeal
  • 1 teaspoon paprika


  • 3 tablespoons butter
  • 1 shallot, peeled and finely diced
  • 1 teaspoon fresh thyme
  • 1 tablespoon chopped chives or green onion
  • 3 tablespoons chopped parsley

Rub the trout inside and out with 2 tablespoons of the olive oil and sprinkle with half of the salt and pepper. Line the inside of the trout with 3 to 4 lemon slices, and then tuck in the thyme, rosemary, and dill so that the fish becomes aromatic. Mix together the flour, cornmeal, paprika, and the rest of the salt and pepper in a shallow dish. Lightly coat the fish with the flour mixture.

Warm the remaining 3 tablespoons olive oil in a 10- or 12-inch cast iron skillet over medium-high heat on a grill or on a grate over a medium-heat fire. Place the trout in the skillet and cook for 5 minutes. Turn over and cook for another 5 minutes. Transfer to a plate.

To prepare the sauce, in the same skillet, melt the butter over medium heat. Add the shallot and cook for 2 to 3 minutes. Remove the skillet from the heat and add the thyme, chives, and parsley.

Open the fish like a book and remove the bone, which should come out easily, starting at the head. You can remove the skin or leave it on. To serve, drizzle the herb sauce and a squeeze of lemon juice over the trout.

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