Lemon Thyme Rainbow Trout
photo by wicked cook 46
- Ready In:
- 13mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 453.59 g rainbow trout fillet
- 59.14 ml all-purpose flour
- 4.92 ml grated lemon rind
- 2.46 ml dried thyme
- salt and pepper
- 29.58 ml lemon juice
- 9.85 ml vegetable oil
directions
- Divide fish into 4 equal pieces if necessary.
- In shallow bowl, combine flour, lemon rind, thyme, salt and pepper.
- Dip fish into lemon juice; dredge in flour mixture, turning to coat.
- In nonstick skillet, heat oil over medium-high heat; cook fish, turning once, for 6 to 8 minutes or until flakes easily when tested with fork.
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Reviews
-
I've always broiled my fish thinking that pan frying would be greasy and gross. this retained a lightness. I used large butterflied trout allowing me to only cook one at a time. put the other on baking sheet lined with paper towel in a 200 degree oven to stay warm. the lemon rind is key, adding a wee bit of sweetness. I will definitely make again.
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