Pan-Fried Trout with Fresh Herb Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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We use flat-leaf parsley, tarragon, basil, and chives for the salad, but you can use any combination of your favorite herbs. Serve with lemon slices, if you like. Ingredients:
4 (6-ounce) trout fillets |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 tablespoon extra-virgin olive oil, divided |
cooking spray |
1 1/2 cups mixed fresh herbs |
1 tablespoon fresh lemon juice |
1/8 teaspoon salt |
Directions:
1. Score skin side of fish. Sprinkle fish with 1/2 teaspoon salt and pepper. Heat 1 teaspoon oil in a large cast-iron or nonstick skillet coated with cooking spray over medium heat. Add fish, skin side down, to pan; cook 4 minutes or until skin is crisp. Turn fish over; cook 1 minute or until fish flakes easily when tested with a fork or until desired degree of doneness.
2. Combine herbs, remaining 2 teaspoons oil, juice, and 1/8 teaspoon salt in a medium bowl; toss gently to coat. Serve salad over fish.
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