Description
This simple and flavorful pan-seared trout recipe delivers tender, flaky fish with perfectly crispy skin, enhanced by fresh herbs, garlic, and a hint of citrus. Ideal for a quick, nutritious meal for two.
Ingredients
Main Ingredients
- Fresh trout fillets (skin-on, firm) – 2 fillets (about 6 oz each)
- Olive oil or butter – 2 tablespoons
- Fresh lemon juice – 1 tablespoon
- Garlic – 1 clove, minced
- Fresh herbs (dill or parsley) – 2 tablespoons, chopped
- Salt – to taste
- Black pepper – to taste
- Cayenne pepper or smoked paprika – ¼ teaspoon (optional for spicy twist)
Optional Coatings and Marinades
- Breadcrumbs mixed with fresh herbs – ¼ cup (for herb crust)
- Orange or lime juice – 1 tablespoon (alternative to lemon juice for citrus glaze)
- Coconut oil or neutral vegetable oil – 2 tablespoons (dairy-free option)
- Soy sauce, ginger, sesame oil – for marinade (Asian flavors)
Instructions
- Prepare and Season: Pat the trout fillets dry with paper towels to ensure the skin crisps up during cooking. Season both sides generously with salt and black pepper to bring out the natural flavors. Optionally, sprinkle cayenne pepper or smoked paprika for a spicy touch.
- Heat the Pan: Warm a non-stick or cast-iron skillet over medium-high heat. Add olive oil or butter and let it heat until shimmering but not smoking, which helps achieve a golden, crispy skin on the trout.
- Cook the Trout: Place the trout fillets skin-side down in the pan, pressing lightly to ensure even contact for maximum crispiness. Cook undisturbed for 3 to 4 minutes until the skin is crisp and golden. Carefully flip the fillets and cook for an additional 2 to 3 minutes until the flesh is opaque and flakes easily with a fork.
- Finish with Flavor: In the last minute of cooking, add minced garlic and chopped fresh herbs to the pan. Spoon the melted butter or oil over the fillets to infuse them with aromatic flavor. Remove from heat and finish with a squeeze of fresh lemon juice just before serving to add brightness and acidity.
Notes
- For a dairy-free version, substitute butter with coconut oil or a neutral vegetable oil.
- Use orange or lime juice instead of lemon juice to create a different citrus glaze.
- To add an herb crust, coat the fillets lightly with a mixture of breadcrumbs and fresh herbs before cooking.
- Marinate fillets briefly in soy sauce, ginger, and sesame oil for an Asian-inspired flavor twist.
- Ensure fillets are dry before cooking for the crispiest skin.
- Cook skin-side down longer to achieve optimal crispiness.
