Air Fryer Trout with Herbs
Trout steak is baked with lemon, dill, garlic, and olive oil. The fish stays juicy, with a gently golden crust.
- Time
- 22 min
- Serving
- 418 kcal
- Ingredients
- ≈ $4.43
- Protein
- 45 g
Ingredients
- 1 Trout steakspack 500 g ≈ $9.00 220 g
- 2 Lemon≈ $4.70 per kg 30 g
- 3 Dillpack 50 g ≈ $1.80 8 g
- 4 Garlic≈ $10.00 per kg 4 g
- 5 Olive oil 8 ml
- 6 Salt 2 g
- 7 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Pat the trout1 dry, then rub with salt and pepper.
Mix the olive oil, chopped dill3, grated garlic4, and 10 g lemon2 juice.
Spread the oil mixture over the fish, then top with thin lemon2 slices.
Place the trout1 in the air fryer basket skin side down.
Cook at 190 °C for 12–14 minutes, until the fish flakes easily with a fork and the surface is lightly browned.
Serve immediately, spooning over the juices from the basket.
Tips
- Why it works
- Place the steak skin side down. The bottom layer holds its shape, and hot air dries the top without turning.
- Substitutions
- Swap olive oil for the same amount of sunflower oil. Use 8 g of parsley instead of dill, the taste will be milder.
- Common mistakes
- The most common mistake is overcooking the fish. You will notice dry white protein flakes on the surface and firm, crumbly flesh.
- Storing and reheating
- Keep in the fridge for up to 2 days. Reheat for 5–7 minutes at 160 °C, or eat cold so it does not dry out.
- Serve with
- Serve for dinner with boiled potatoes or rice and a simple cucumber salad.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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