Pan-fried Trout
I have really enjoyed Jamie Oliver’s cookbook, the Food Revolution. I served a deconstructed paella with grilled vegetables, served with pan fried rainbow trout from a local fishery. The process is so simple but it is critical to pat dry the fish before putting in the pan, otherwise you will be covered in splatter:
Using a non-stick pan over med-high heat, cook the trout skin side down and cook for 3 minutes, or until crisp. When the fish seems nearly cooked to the top, flip the fish and cook for another 30 seconds to sear the top. Remove from heat and serve with a wedge of lemon.
Really delicious and simple. Takes only 5 minutes to cook (longer to buy it).
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