Home » Recipes » Italy

Trout, Pan-Fried

Summary

Yield
Servings
Prep time30 minutes
RegionItaly

Description

Pan-Fried TroutThis is a simple and satisfying recipe when you can get fresh trout.

You cook the cleaned fish in a skillet with oil and some seasoned breadcrumbs for a filling. When the fish is ready, it is tender and succulent, and flakes easily away from the skin so you can serve the whole fish or just the fillets.

Ingredients

4Tbreadcrumbs
2TOlive oil
1eaParsley sprig
1⁄2eaLemon
1eaRosemary sprig
2eaSage Leaf
2eaTrout (cleaned)

Instructions

  1. Finely chop the rosemary needles and the parsley and put them in a small bowl.
  2. Peel and chop the lemon zest, then squeeze the juice into the bowl with the herbs (removing any seeds).
  3. Add the breadcrumbs to the herbs and lemon juice mixture, and salt and pepper if you like.
  4. Put the crumb mixture into the cavities of the fish and gently press them closed.
  5. In a skillet, heat the oil. Cook the sage for a minute or two over high heat to flavor the oil, then add the fish and reduce the heat. Cook the fish in the oil about 10 minutes on each side.
  6. Serve hot.

Notes

I had some semi-dried cherry tomatoes to serve with them and they were wonderful. Read about them at Tomatoes.
4
Your rating: None Average: 4 (1 vote)
  • By John at 03/07/2021 - 17:28
  • Login to post comments