Broiled Sage Crusted Trout Fillets

Trout is a popular firm-fleshed fish that can vary widely in size and appearance. Smaller trout are generally considered to be the most flavourful. When buying fish, look for fish that is firm, with moist flesh and shiny skin that has no white, dark, or dry spots. The fillets should be tightly wrapped in plastic.

4 Tbsp. butter, melted
8 small trout fillets, with skin (about 1¼ lbs)
¼ tsp. dried sage
sea salt
black pepper, freshly cracked
¼ cup plain breadcrumbs
lemon wedges, for serving

Heat the broiler. Generously butter a baking sheet. Arrange the trout fillets, skin side down, on the prepared baking sheet.

In a small bowl, combine melted butter, sage, ¼ tsp. salt, and 1/8 tsp. pepper. Using a pastry brush, coat each fillet with seasoned butter, and then sprinkle breadcrumbs on top.

Broil fillets as close to the heat as possible, turning the baking sheet as needed for even cooking, until the fish is golden brown on top, 6 to 8 minutes.

Serve with lemon wedges on the side.

Makes 4 servings.