Thursday, December 23, 2010

Simple Pan-Fried Trout

Simple being the key word here, I whipped this up earlier this week.

Simple Pan-Fried Trout
Jamie Oliver's Food Revolution pg. 254

2 Chunky trout fillets, skin on, scaled and bones removed
Sea salt and freshly ground black pepper
Olive Oil
a pat of butter
a few big handfuls of fresh spinach
1 lemon

Rub the fillets with salt, pepper and oil

Get a non-stick frying pan nice and hot on a medium to high heat.

Add the fillets, skin down and cook for 3 minutes until crisp.

While cooking, shake the pan around a little.

When the heat has crept up nearly to the top of the fish, flip them over and cook for another 30 seconds.

Remove from heat and place on the serving plates, skin side up.

Add the butter and spinach to the pan with a sprinkle of salt and pepper and place back on the heat.
Keep moving the spinach around for just a minute and after its wilted take it off the heat.
Serve your fillets with the spinach and lemon wedges on the side.

Recipes cooked: 90
Recipes left: 83
Days left: 76


  1. Did you like this one? When I can get fresh trout, I love it. I usually serve with either spinach or rainbow chard (another seasonal favourite).

  2. It wasn't my favorite but it was good. We made it with the baby spinach and that was great.

  3. I love this recipe for a quick, easy meal - especially if you are eating alone and don't want to put in a lot of effort, or if you're starving and want a healthy meal fast. I switch the spinach for other sturdy greens if I want a change - kale is a favourite choice - and I always add a soft poached egg to the top!