Quick and Easy Pan-Fried Trout Fillets Recipe

Introduction

Pan-frying is an ideal method for cooking trout fillets. It's swift, simple, and brings out the flavor of the fish, especially when the skin is left on. This recipe will guide you through creating a deliciously golden-brown trout, complemented with a buttery lemon sauce.

Ingredients

• Trout fillets (skin on)
• Olive oil
• Salt
• Butter
• Lemon
• Accompaniments (optional): Boiled new potatoes and buttered samphire

Preparation Steps

1. Heat the Pan:

   • Place a non-stick frying pan over medium-high heat.
   • Pour in a tablespoon of olive oil.

2. Cook the Trout:

   • Season the trout fillets with salt.
   • Once the pan is hot, place the fillets in the pan, skin side down.
   • Allow the trout to cook for 2 to 3 minutes, until the skin is golden brown and the fish is almost cooked through.

3. Finish Cooking:

   • Flip the trout fillets over and cook for a few more seconds to ensure they're cooked through.
   • Turn off the heat.

4. Make the Sauce:

   • Add a knob of butter to the pan with the trout.
   • Spoon the melted butter over the trout fillets.
   • Squeeze the juice from a lemon wedge into the pan.
   • Continue to baste the trout with the lemon butter sauce.

5. Serve:

   • Serve the trout fillets with boiled new potatoes and buttered samphire if desired.
   • Drizzle the trout with the lemon butter sauce from the pan.

Conclusion

This pan-fried trout fillet recipe is perfect for a quick and satisfying meal. The crispy skin and tender flesh of the trout, combined with the rich, citrus-infused butter sauce, create a delightful dish that's sure to impress. Serve with your favorite sides for a complete and nutritious meal.