Fast and easy pan fried trout. Stuffed with aromatic thyme and juicy lemon.
Light and tasty. Goes really well with fresh vegetable salad or rice. Thyme gives the fish nice aroma and lemon provides that tangy flavor.
Heat up the oil in a frying pan, over medium – high heat.
Wash, descale and gut the trout, if needed.Cut off the heads and tails. This step is optional. The trouts don’t fit in my frying pan with the heads and tails, so I normally cut them off. Note: you can make a fish soup from the heads and tails. See fish soup recipe here.
Brush the trouts with salt, pepper and fish spice on both sides.
Wash and cut one lemon in half. Cut one of the halves into half circles. Keep the second half of the lemon.
Place two or three lemon half circles into the trouts belly together with the thyme branches.
Don’t over-stuff it, or it will be hard to turn them over later.
Place the trouts into the frying pan.
Squeeze a bit of lemon juice on them, and fry for about 4 – 5 minutes on each side. Careful when turning. The meat is very delicate, and the skins might get stuck to the frying pan. So use two spatulas or forks, and carefully turn the fish.
The trout is done, when the skins are golden brown and the meat looks uniform and more white than pink. It takes about 10 minutes total.
Serve with rice, or fresh veggies salad and lemon wedges. Enjoy!
Pan Fried Trout
Equipment
- Frying Pan
Ingredients
- 2 medium fresh trouts
- 1 bundle fresh thyme
- 2 medium lemons
- salt, to taste
- freshly ground black pepper, to taste
- fish spice (optional)
- 3 tablespoons olive oil or vegetable oil, for frying
Instructions
- Heat up the oil in a frying pan, over medium – high heat.
- Wash, descale and gut the trout, if needed.Cut off the heads and tails. This step is optional. The trouts don't fit in my frying pan with the heads and tails, so I normally cut them off. Note: you can make a fish soup from the heads and tails. See fish soup recipe here.Brush the trouts with salt, pepper and fish spice on both sides.
- Wash and cut one lemon in half. Cut one of the haves into half circles. Keep the second half of the lemon.Place two or three lemon half circles into the trouts belly together with the thyme branches.Don't over-stuff it, or it will be hard to turn them over later.
- Place the trouts into the frying pan.Squeeze a bit of lemon juice on them, and fry for about 4 – 5 minutes on each side. Careful when turning. The meat is very delicate, and the skins might get stuck to the frying pan. So use two spatulas of forks, and carefully turn the fish.
- The trout is done, when the skins are golden brown and the meat looks uniform and more white than pink. It takes about 10 minutes total.
- Serve with rice, or fresh veggies salad and lemon wedges. Enjoy!
