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Simple broiled rainbow trout with dandelion greens feat.

Simple broiled rainbow trout with dandelion greens

This easy recipe for simple broiled trout with dandelion greens can be ready in less than 30 minutes and is ideal for a healthy and quick weeknight dinner.
Course Dinner
Cuisine gluten-free, Healthy, Mediterranean
Keyword dandelion greens, dinner, fish, quick, simple, trout
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 746 kcal
Author The Hungry Bites


For the trout:

  • 4 rainbow trout gutted and cleaned (about 12-14 oz/400 grams each)
  • 2 tablespoons olive oil
  • Salt

For the lemon-olive oil dressing:

  • 2 tablespoons freshly squeezed lemon juice
  • 4 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Freshly grated black pepper

For the dandelion greens:

  • 3 pounds dandelion greens, cleaned and cut into 4 inches/10 cm pieces (they may seem a lot, but they’ll reduce in size when cooked)
  • 1 teaspoon fine salt
  • The juice from 1 large lemon (or more to taste)
  • 3-4 tablespoons olive oil


  1. Rinse the trout well under running water, drain and pat dry very well.
  2. Preheat your broiler to high and bring a large pot filled with water to a boil.
  3. When the water comes to a boil add the dandelion greens and the salt and cook for about 20 minutes or until tender (you should be able to easily squeeze the thick part of the stems between your fingers). Drain in a colander, transfer in a bowl and mix with the lemon juice and the olive oil.

  4. While the dandelion greens are being cooked, rub the trout with the 2 tablespoons olive oil and sprinkle them with some salt. Transfer them to a pan and place the pan on the top part of the oven. The pan should have 4-5 inches (10-12 cm) distance from the broiler. Cook for 9-10 minutes from one side, then using two spatulas, flip and cook for another 9-10 minutes.
  5. Make the dressing: Transfer all the ingredients for the dressing to a jar and shake well to combine.
  6. Serve each fish with some dandelion greens and thick slices of sourdough bread. Drizzle with the dressing and eat.

Recipe Notes

You can add a few quartered potatoes to the pot with the dandelion greens if you don’t want to serve this with bread.

Cooking time for the trout will depend on the exact temperature of your broiler and the distance of the pan. Test for doneness with a fork when you see the skin dry and browned.

The fish can be served whole on plates. The skin will be easily removed by pulling it with your fork. Open the trout in the middle (lengthwise) and remove all the bones. Drizzle with the dressing and add extra salt if needed.