Pan-Fried Trout

Name: Pan-Fried Trout
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 162 milliliters bread crumbs; 125 milliliters Dijon mustard; 2 Tbsps finely chopped flat-leaf parsley; 1 clove garlic, smashed; 3 lemons, juiced and 1 lemon, zested and reserved; 4 servings Kosher salt; 4 servings Extra-virgin olive oil; 2 Tbsps finely chopped fresh oregano leaves; 1 pinch Pinch crushed red pepper flakes; 1 kgs trout, boned, belly flap removed, rinsed and patted dry, heads and tails left on

Pan-Fried Trout could be just the dairy free and pescatarian recipe you've been looking for. This recipe covers 48% of your daily requirements of vitamins and minerals. This main course has 736 calories, 66g of protein, and 36g of fat per serving. This recipe serves 4. Head to the store and pick up oregano leaves, kosher salt, olive oil, and a few other things to make it today. 118 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 55 minutes. If you like this recipe, you might also like recipes such as Pan-Fried Trout, Pan-Fried Trout, and Pan-Fried Trout.

Instructions

In a wide flat dish, combine the bread crumbs, garlic, parsley, oregano, red pepper flakes, zest of 1 lemon and salt, to taste.

Ingredients you will need

Red Pepper Flakes

Lemon Zest

Breadcrumbs

Oregano

Parsley

Garlic

Salt

In a small bowl, mix together the mustard and the juice of 1 lemon.

Ingredients you will need

Mustard

Juice

Lemon

Equipment you will use

Bowl

Brush both sides of the trout with mustard mixture. Coat the fish on both sides with the seasoned bread crumbs and press firmly to adhere the crumbs to the fish.

Ingredients you will need

Seasoned Breadcrumbs

Mustard

Fish

Preheat the oven to 250 degrees F.

Equipment you will use

Oven

Coat a large skillet with about 1/4 to 1/2-inch of olive oil and bring to a medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the fish to the pan, skin side down, and cook the fish 2/3's of the way, about 6 to 7 minutes. Carefully turn the fish over and cook the other side until the fish is brown and crispy, about 2 to 3 minutes.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

Remove the fish from the pan and drain on paper towels. You will probably need to work in batches to do 4 fish. After the first batch is done and dried on paper towels reserve it on a rack in a warm oven.

Ingredients you will need

Fish

Equipment you will use

Paper Towels

Oven

Frying Pan

When all the fish has been fried, remove the oil and any brown bits from the pan.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Frying Pan

Add the butter and remaining lemon juice and swirl to combine as the butter melts. Season with salt, to taste, and reduce by about half.

Ingredients you will need

Lemon Juice

Butter

Salt

Transfer the fish to a serving platter, drizzle with the butter lemon sauce and serve.

Ingredients you will need

Butter

Lemon

Sauce

Fish

What a fishtale!

Equipment

Ingredients

Servings:

162milliliters

bread crumbs 125milliliters

Dijon mustard 2Tbsps

finely chopped flat-leaf parsley 1clove

garlic, smashed 3

lemons, juiced and 1 lemon, zested and reserved 4servings

Kosher salt 4servings

Extra-virgin olive oil 2Tbsps

finely chopped fresh oregano leaves 1pinch

Pinch crushed red pepper flakes 1kgs

trout, boned, belly flap removed, rinsed and patted dry, heads and tails left on

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Trout works really well with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Argyle Pinot Noir with a 4.2 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.

Argyle Pinot Noir

Argyle Pinot Noir is honest and unmingled. The 2012 vintage for Pinot Noir made itself. Fermented in small lots, and blended for purity, this year's blend croons of ripe, red raspberry, morello cherry and a hint of backwoods spice. No other word can describe the palate but lush. Gentle, slightly firm tannin beneath, the acid sings true and long. Enjoy early, or sit on it a few years for enhanced nuance.