Middle Eastern · Dinner
Crispy Fried Trout with Lemon
Skin-on trout fillet dusted in seasoned flour and shallow-fried in olive oil until the skin is golden and crisp. Finished with a pan sauce of garlic, lemon juice and capers, then scattered with parsley and served with a lemon wedge.
$7
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
487Calories
39.2gProtein
31.3gFat
13.5gCarbs
0.5gSugar
1.1gFiber
758mgSodium
114mgChol
5.1gSat Fat
685mgPotassium
58mgCalcium
2.2mgIron
6.8mcgVitamin B12
18mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the trout fillet dry with paper towels and season both sides with salt and black pepper.
2
Fry
Heat olive oil in a skillet over medium-high heat until shimmering. Lay the fillet skin-side down and fry 3–4 minutes until skin is golden and crisp.
3
Fry
Flip the fillet carefully and fry 2–3 minutes over medium heat until the flesh turns opaque and flakes easily.
4
Plate
Transfer to a plate. Mince the garlic, cook it in the remaining oil for 30 seconds, stir in lemon juice and capers, spoon over the fillet, scatter with parsley, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g trout fillet, skin on
- 6 tbsp48g all-purpose flour
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 4 tbsp60ml olive oil
- 2 clove2 clove garlic
- 2 tbsp30ml lemon juice
- 2 tsp2 tsp capers, drained
- 2 tbsp2 tbsp parsley
- 22 lemon wedge
