Trout in a Fresh Herb and Lime Crust

Very delicious, even if you don't get completely right.

Because I couldn’t find trout, I bought two fillets of Catfish (Pangasius) instead, a fish that, as I found out, needed more cooking time than a trout (which might be down to the fact that catfish fillets are larger, apparently…).

Also, I didn’t really manage to get a crust, I probably used too much butter and/or lime juice (I never measure those things precisely; I must have used less lime juice anyway because I only had two in place of the required three). So, next time I’ll definitely reduce the amounts of liquids.

Be careful not to use too much parsley, as the taste of parsley is far stronger than that of dill, and beware of the intensity of the lime juice as well.