Pan-Fried Trout With Garlic and Lemon
A flavorful pan-fried trout dish highlights garlic and lemon, complemented by creamy mashed potatoes and roasted cherry tomatoes.
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Instructions
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Preheat the oven to 375 F (190 C).
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Wash and dry cherry tomatoes; place them in a baking dish. Drizzle with olive oil, season with salt, pepper, and lemon zest, then cover with foil. Roast for 25 minutes; set aside.
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Place peeled, quartered yellow potatoes in cold water and boil until soft, about 20 minutes; drain.
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Mash the potatoes, then mix in milk, butter, sea salt, and pepper; cover and set aside.
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Heat 1 tablespoon olive oil in a skillet over medium heat, then sauté 2 cloves chopped garlic for 30 seconds.
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Fry the fish, skin-side down, for 5 minutes. Flip and fry for 2 minutes, then flip skin-side down again and turn off the heat.
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Squeeze 2 tablespoons lemon juice over the fillets, add 2 teaspoons butter, and sprinkle with 1 tablespoon chopped parsley; season with salt and pepper.
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Plate the trout with the mashed potatoes and roasted tomatoes.