Pan-Fried Rainbow Trout

Serves 1
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Directions

  1. 1Trim the belly off the rainbow trout fillet and square the fish.
  2. 2Trim the belly off the rainbow trout fillet and square the fish.
  3. 3Trim the belly off the rainbow trout fillet and square the fish.
  4. 4Make a small notch at the end of the fillet to create a handle for skinning.
  5. 5Make a small notch at the end of the fillet to create a handle for skinning.
  6. 6Make a small notch at the end of the fillet to create a handle for skinning.
  7. 7Slide your knife across the skin, pulling on the notched handle to remove the skin.
  8. 8Slide your knife across the skin, pulling on the notched handle to remove the skin.
  9. 9Slide your knife across the skin, pulling on the notched handle to remove the skin.
  10. 10Season the fish with salt, patting it in, and flip to season the other side.
  11. 11Season the fish with salt, patting it in, and flip to season the other side.
  12. 12Season the fish with salt, patting it in, and flip to season the other side.
  13. 13Heat a frying pan on high heat with a little bit of oil.
  14. 14Heat a frying pan on high heat with a little bit of oil.
  15. 15Heat a frying pan on high heat with a little bit of oil.
  16. 16Place the trout fillet in the hot pan with the inside flesh down first, as this will be the presentation side.
  17. 17Place the trout fillet in the hot pan with the inside flesh down first, as this will be the presentation side.
  18. 18Place the trout fillet in the hot pan with the inside flesh down first, as this will be the presentation side.
  19. 19Gently push down on the fillet with a spatula to ensure even contact with the pan.
  20. 20Gently push down on the fillet with a spatula to ensure even contact with the pan.
  21. 21Gently push down on the fillet with a spatula to ensure even contact with the pan.
  22. 22Once browning appears, reduce the heat to medium.
  23. 23Once browning appears, reduce the heat to medium.
  24. 24Once browning appears, reduce the heat to medium.
  25. 25Add butter and thyme to the pan to impart flavor.
  26. 26Add butter and thyme to the pan to impart flavor.
  27. 27Add butter and thyme to the pan to impart flavor.
  28. 28Baste the fish with the butter and thyme mixture using a spoon.
  29. 29Baste the fish with the butter and thyme mixture using a spoon.
  30. 30Baste the fish with the butter and thyme mixture using a spoon.
  31. 31Once the butter is lightly browned and foaming, turn off the heat.
  32. 32Once the butter is lightly browned and foaming, turn off the heat.
  33. 33Once the butter is lightly browned and foaming, turn off the heat.
  34. 34Flip the fish with a fish spatula.
  35. 35Flip the fish with a fish spatula.
  36. 36Flip the fish with a fish spatula.
  37. 37Baste the flipped fish with the buttery mixture.
  38. 38Baste the flipped fish with the buttery mixture.
  39. 39Baste the flipped fish with the buttery mixture.
  40. 40Finish with a squeeze of lemon juice over the cooked fish.
  41. 41Finish with a squeeze of lemon juice over the cooked fish.
  42. 42Finish with a squeeze of lemon juice over the cooked fish.
  43. 43Plate the fish and pour any leftover buttery, lemon, trout-flavored sauce over it.
  44. 44Plate the fish and pour any leftover buttery, lemon, trout-flavored sauce over it.
  45. 45Plate the fish and pour any leftover buttery, lemon, trout-flavored sauce over it.
  46. 46Break into the fish to show its flaky texture.
  47. 47Break into the fish to show its flaky texture.
  48. 48Break into the fish to show its flaky texture.

Ingredients

  • 1 fillet rainbow trout
  • 1 fillet rainbow trout
  • 1 fillet rainbow trout
  • salt
  • salt
  • salt
  • butter
  • butter
  • butter
  • thyme
  • thyme
  • thyme
  • lemon
  • lemon
  • lemon
  • oil
  • oil
  • oil

Equipment

knifecutting boardfrying panspatulaspoon

Tips

  • To get the skin off easily, make a small notch to use as a handle.
  • Avoid moving the fish around too much in the pan to maintain high heat and achieve a nice sear.
  • You can use any herbs at home, such as garlic, to impart flavor without overpowering the fish.