Entrée: United States – Pan-Fried Rainbow Trout with Lemon and Herbs

Serving Size: 2

Approximate Time

Prep 5 min

Cook 7 min

Total 12 min

Ingredients

2 rainbow trout fillets, skin-on, about 10 oz total (283 g total)
Salt and pepper, to taste
2 tbsp (30 ml) olive oil
2 cloves garlic, minced
1 lemon, thinly sliced
2 tbsp (8 g) fresh parsley, chopped

Instructions

1. Season the rainbow trout fillets with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Place the trout fillets skin-side down in the skillet. Cook for 3-4 minutes until the skin is crispy and golden.
4. Flip the fillets gently, adding lemon slices on top, and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
5. Remove from heat, garnish with fresh parsley, and serve hot.

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