Pan-Fried Trout Along With Lemon and Garlic

The pan-fried trout calls for the simplest of ingredients but has one of the most delicious flavors. You can prepare this dish, which is considered to be a specialty in New Zealand. Just follow the recipe and we know you are going to love it, especially if you are a fan of fish. Here it is.


For Tomatoes: 1 cup of cherry tomatoes 1 tsp olive oil Pinch of sea salt Pinch of black pepper that is freshly ground 1/4 tsp lemon zest For Potatoes: 4 big potatoes (peeled and cut into squares) 1/4 cup of milk 1 tbs butter 1 tsp sea salt Pepper as per taste For Trout: 200 g of trout fillets (2 pieces with the skin on) 1 tbs olive oil 2 cloves of garlic 2 tbs lemon juice 2 tsp butter 1 tbs parsley

Method of Preparation for Tomatoes

Preheat the oven to 375 degrees. Once you have washed and pat dried cherry tomatoes, put them in a baking dish. Add a little olive oil, pepper, and salt. Add the lemon zest before covering the dish with some foil. Let it roast for about 25 minutes. Remove it from your oven and set it aside.

Method of Preparation for Potatoes

Add potatoes as mentioned into a pot filled with cold water and boil it for 20 minutes. Drain the water and mash them in a big bowl. Add butter, milk, pepper, and sea salt, combine it well, and place it aside.

Method of Preparation for the Trout

Heat olive oil (as mentioned) in a skillet that is medium-sized over medium flame. Follow this with 2 cloves, garlic that is finely chopped, and sauté it for about 30 seconds. Fry the trout with its skin on the lower side in that skillet for about 5 minutes. Fry the other side too for about 2 minutes and turn off the stove. Drizzle lemon juice over these fillets and butter. Garnish it with parsley that is finely chopped and season it with pepper and salt. Finally, place the fish on a plate with the roasted tomatoes and mash potatoes on the side.