Cooking, Main Dishes

Pan Fried Fresh Trout

1 trout per person
flour
1 tomato per person
basil
1 small onion per person
salt and pepper
olive oil
½ clove garlic per person
½ lemon per person
tarragon

Rinse the trout under cold running water. Pat dry. Sprinkle with salt and pepper. Coat the trout in flour and shake off the excess. Slice tomatoes, onions, and chop the garlic. Heat olive oil in a large heavy skillet. Brown garlic, onions, and then add the tomatoes. Sprinkle with basil, and tarragon. Place the coated trout, flesh side down in the skillet. Slice lemons. Add the lemons. Fry 4-5 minutes, then turn and fry 4-5 minutes or until the flesh is golden brown and flaky.

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