Herbed Rice with Pan-Fried Trout

  • Preparation 15 MIN
    Cooking 25 MIN
  • Servings 4
Our colleague Razak told us about this lucky combo: In Iran, where she was born, fish symbolize life and herbs represent rebirth. Cuts of freshwater fish, like these fillets of trout, benefit from simple pan-frying to emphasize the delicate texture and taste. Long-grain basmati rice is made vibrant with a stain of saffron—sunny, earthy and fragrant—and an invigorating mixture of herbs worked in with a pat of butter.



  1. In a large non-stick skillet, bring the chicken broth to a boil with the rice and saffron. Season with salt and pepper. Lower the heat, cover and let simmer for 15 minutes.
  2. Remove from the heat. Carefully add 1/4 cup (55 g) of the butter and the herbs. Cover and let sit for 10 minutes.
  3. Meanwhile, dredge the fish fillet in the flour and shake to remove any excess. Season with salt and pepper.
  4. In a non-stick skillet over high heat, melt the remaining butter. Brown the fish for 3 minutes or until fully cooked, turning halfway through cooking.
  5. Serve the herbed rice with pan-fried trout alongside Persian herb frittata (see recipe), if desired.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.