Pan seared trout crispy skin with dill and caper gremolata

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.

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.

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

You might also like to try my Herb crusted blue cod recipe and crumbed fish with nettles

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5 from 2 votes

Pan seared trout crispy skin with dill and caper gremolata

Pan seared trout fillet cooked to perfection. The crispy trout skin is fried separately in lots of hot oil until it's crispy like a crackling.

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Author: Camilla Cooking Method: Pan fried Cuisine: European Courses: Fish/Seafood Recipe Keys: Dairy Free Egg Free Gluten Free Low Carb Pescetarian

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Prep Time 20 mins Cook Time 10 mins Total Time 30 mins Difficulty: Intermediate Servings: 4 Best Season: Suitable throughout the year

Ingredients

Servings

pan seared trout crispy skin

• 1 trout (filleted)

dill and caper gremolata

• ¹⁄₃ cup dill (chopped)
• ¹⁄₃ cup parsley (chopped)
• 2 cloves garlic (finely chopped)
• ¹⁄₂ cup capers (chopped)
• ¹¹⁄₂ cups olive oil
• 1 lemon (juice and zest)

Instructions

Pan fried trout crispy skin

1. • Remove the skin from the trout.
   • Cut the skin up in large pieces.ut 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.
   

2. Dill and caper gremolata

   Mix all ingredients together. Season and serve.

Note

See my page about fishing for food

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