The delicate, flaky flesh of the trout pairs well with the tangy dill and caper gremolata. The crispy trout skin gives the dish a nice texture
This seared trout recipe is one of the easiest and best trout recipes I've tried. With just a few simple ingredients, you can have this healthy, tasty pan fried trout crispy skin ready to serve in no time.
This dish is beautifully light with the fresh dill and caper gremolata. It's also low-carb and gluten-free.
Rich, flaky trout fillets cooked in the pan with a bright, tangy sauce that highlights fresh lemon juice, dill and capers
Gremolata is a dressing with olive oil, garlic, lemon and fresh herbs. I added capers to this recipe because it complements the seared trout well.
It's served in room temperature and can easily be made in advance.
For this dish, Pan seared trout crispy skin, I make the most of the trout skin by frying it in hot oil until it's crispy. The trout’s skin has lots of flavors and adds texture. It finishes the dish of nicely.
Wild trout
Wild trout is one of the healthiest fish that you can eat.
It has a mild taste and delicate texture.
The flavor and appearance can vary quite a bit depending on where it was caught and what it was feeding on. The flesh should be pale and flaky often very light orange or pink but sometimes white.
Don't under estimate the skin. Trout skin contain lots of nutrients that are good for your health. It contains a lot of omega 3 fatty acids and it taste delicious.
There are several different species of trout and many different ways to cook them.
Pan seared trout pairs well with citrus and bolder flavors like garlic and chili.
Ingredients
trout filleted
dill chopped
parsley chopped
garlic finely chopped
capers chopped
lemon juice and zest
olive oil
See recipe card for quantities.
How to make this dish
Pan fried trout crispy skin
- Remove the skin from the trout.
- Cut the skin up in large pieces.
- Cut the bone line out from the center of the fillets
- Season and fry the fillets in a hot skillet until just cooked through. Set aside
- Add more oil to the skillet and fry the skin until it's crispy and the skin puffs up. Season with salt.
Dill and caper gremolata
- Mix all ingredients together.
- Season and serve.
Equipment
Chopping board
knife
skillet frying pan
Storage
Keep trout and gremolata separate in the fridge.
Cooked trout will keep in the fridge for 2-3 days.
Dill and caper gremolata will keep refrigerated 3-4 weeks.
This dill and caper gremolata is excellent with the seared trout. The sharpness from the capers and lemon cuts through the richness of the trout. It's fresh and light.
The crispy trout skin adds nice texture and complements the dish well.
Try this recipe of Pan seared trout crispy skin with dill and caper gremolata at home.
It's gluten free, healthy, easy-to-make and delicious!
Read more about fishing for food here
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Pan seared trout crispy skin with dill and caper gremolata
Ingredients
- 1 trout filleted
- ⅓ cup dill chopped
- ⅓ cup parsley chopped
- 2 clove garlic finely chopped
- ½ cup capers chopped
- 1 lemon juice and zest
- 11/2 cup olive oil
Instructions
- Remove the skin from the trout.
- Cut the skin up in large pieces.
- Cut the bone line out from the center of the fillets
- Season and fry the fillets in a hot skillet until just cooked through. Set aside
- Add more oil to the skillet and fry the skin until it's crispy and the skin puffs up. Season with salt.
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