Pan-Fried Trout and Winner of Giveaway!

P1010019For the past few days, I have truly been craving fish. This is a rarity for me, not because I don’t enjoy fish. I do. But I don’t usually seek it out. In all honesty, we don’t consume as much fish as we probably should, even. So I opted to go outside of the “planned” menu for the week, and I dashed off to the store to pick up some nice fish.

Lucky for me, Sprouts had some fresh trout at a reasonable price. I picked some up, and wandered the produce area in order to determine what would be our side dish. I found some asparagus spears, which I planned to prepare with lemon zest and olive oil (inspired by Elise’s recipe over at Simply Recipes), and some fennel, tangerines, and mixed greens for a refreshing Orange Fennel Salad. This would be a wonderfully light dinner, perfect for a scorcher of a day. (The temperature on the signs at the high school and a church on the way home read 106 and 111 degrees!)

This trout is so easy, it hardly needs a recipe. You could, of course, add additional herbs or spices to the recipe, but we thoroughly enjoyed it with little adornment. Although this was our Saturday night meal, it could easily become a weeknight regular. In a matter of minutes, dinner was ready. And what a delicious dinner too, the fish was light, moist, and flavorful.

1 lb trout fillets (skin-on, preferably)

salt and pepper

zest of 1/2 lemon

1 T olive oil

juice of 1/2 lemon

Season the fillets with salt and pepper on skin side, and salt, pepper, and zest on other side. Heat a large skillet to medium-high heat, and add olive oil. Swirl olive oil around pan to coat. Add trout fillets, skin side down, into pan. Allow to fry for about 2-3 minutes, or until the edges begin to cook through. Carefully flip fillets and cook for another minute, or until flesh becomes opaque. Remove from pan, and squeeze lemon juice over fillets. Serves 2-3.

Don’t worry, I didn’t forget about the giveaway! Using a random number generator, the winner of the free yogurt coupons and cookbook was  ValleyWriter over at Adventures in the Pioneer Valley! Congratulations!


  1. says

    Beautiful! Obviously fresh fish is ideal, but have you ever tried the individually frozen ones? I am just curious…

    I am absolutely going to try this this week as well! Agreed, perfect on hot days!

    • tastyeatsathome says

      Ashley, I have used the frozen ones before! The thicker fillets are better, such as salmon or ahi tuna. The thin ones are too fragile, truly. And frozen shrimp is such a great go-to convenience food in our house.

  2. tastyeatsathome says

    Cookin’ Canuck – Thanks! I prefer fish that isn’t drowned in sauce, to be honest. I might be a little boring that way, but I like my fish to taste like fish. :)

  3. says

    I envy your experience. I have never eaten trout — here on the south side of Chicago, the grocery stores do their best but their fish is always questionable. I do recall fresh bluegill from vacations in Michigan many years ago … we used to keep them swimming in a bucket until my dad had enough to fry up for dinner, usually at vacation’s end. Scrumptious.

  4. says

    Hi there! Just wanted to let you know that I got my yogurt coupons and the cookbook yesterday. Thanks so much! Can’t wait to try out some new recipes. Happy 4th!

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