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Fish, Maghreb and Middle East

Grilled trout, Armenian style, with herbs and lavash

Grilled trout Armenian style is a whole fish cooked under the broiler with butter, lemon, and tarragon, served with potatoes and a big plate of fresh herbs. For 4 people, it takes 35 minutes and stays easy to make, at a cost of €3.90 per serving. The key is to flip the fish only once so the skin stays crisp.

A whole trout grilled with butter and tarragon, Armenian style, with potatoes, fresh herbs, and lavash to wrap it all up.

Grilled trout, Armenian style, with herbs and lavash
Total time
35 min
Difficulty
Easy
Cost per person
€3.90
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Here, the fish isn't drowned in sauce, it cooks with just enough butter and tarragon tucked inside to flavor the flesh from within. The skin turns crisp under the heat while the inside stays tender, and the lemon adds just the right touch of brightness when you serve it. It's a simple dish that lets the fish speak for itself.

What makes it special is the big plate of fresh herbs set in the middle of the table, meant to be crunched between bites like a salad of its own. With warm lavash to wrap up a bit of everything, it's a relaxed meal, perfect for a weeknight that needs a change of pace or a family weekend lunch. At Mon Chou, this is a recipe we love for how fresh and uncomplicated it is.

The ingredients

4 people

Fish counter

  • Whole trout (about 300g each) 4

Dairy

  • Butter 60 g

Fruits and vegetables

  • Fresh tarragon 1 bunch
  • Lemon 2
  • Firm potatoes 700 g
  • Flat leaf parsley 1 bunch
  • Dill 1 bunch
  • Fresh mint 1 bunch
  • Radishes 1 bunch

Bakery

  • Lavash or pita bread 4

Pantry

  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Lactose, Gluten

The step by step recipe

  1. Cook the peeled potatoes in salted water until tender. 20 min

    Start with cold water for even cooking.

  2. Season the trout inside and out, then tuck butter, a slice of lemon, and some tarragon into each belly.

    Make two slashes on each side of the fish so the heat cooks through more evenly.

  3. Broil the trout under the oven broiler or pan fry with a little butter, on each side. 14 min

    The skin should turn crisp, flip only once.

  4. Wash the herbs and radishes and arrange a plate of fresh greens to share.

    Keep the herbs wrapped in a damp towel, they stay crisp until serving.

  5. Serve the trout with the potatoes, a piece of melted tarragon butter, the herbs, and warm lavash.

    Warm the lavash in a dry pan for ten seconds, it becomes soft again.

Our tips to get it right

  • Pick trout that's truly fresh, with clear eyes and firm flesh, that's what makes the biggest difference with a whole grilled fish.
  • Pat the trout skin dry before it goes under the broiler, that's what helps it crisp up instead of sticking.
  • Prep the herb and radish plate while the potatoes cook, so everything is ready right when the fish comes out.

The variations

  • Swap the trout for mackerel or whole sea bass, the cooking time stays about the same.
  • For a vegetarian version, keep the potatoes, herbs, and lavash, and grill slices of eggplant or halloumi instead of the fish.
  • For kids, lift the fillets off the bone after cooking and serve them plain with the potatoes, keeping the herbs on the side for anyone who likes to snack.

What to serve it with

  • A cool cucumber salad
  • A glass of homemade lemonade
  • Plain yogurt alongside the fish

Storage

The cooked fish keeps for 1 day in the refrigerator in a sealed container, though it quickly loses its crispness. It doesn't freeze well once cooked. Reheat it gently in the oven rather than the microwave to keep it from drying out.

Questions about this dish

Can you make this recipe with trout fillets instead of whole fish?

Yes, but the broiling time will be shorter, around 5 to 7 minutes depending on thickness. You'll lose some of the festive feel of a whole fish, but the butter and tarragon flavor stays the same.

How do you know when the trout is cooked through?

The flesh should flake easily with a fork and turn opaque all the way to the center bone. Count about 7 minutes per side for a 300g trout.

Can you prep the herbs and potatoes ahead of time?

Yes, you can wash and prep the herbs a few hours ahead and keep them wrapped in a damp towel in the fridge. The potatoes can also be cooked in advance and reheated by steaming.

Which herbs are essential for this recipe?

Tarragon is key since it flavors the fish from the inside as it cooks. Parsley, dill, and mint make up the fresh herb plate, but you can adjust the amounts to your taste.

How long does it take to make a grilled trout, Armenian style?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a grilled trout, Armenian style?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a grilled trout, Armenian style cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose, gluten. Always check the labels of the products you buy.

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