Pan seared trout crispy skin with dill and caper gremolata

The delicate, flakey flesh of the trout pairs well with the tangy dill and caper gremolata. The crispy trout skin gives the dish a nice texture
trout crispy skin with mash potatoes, lemon wedge and broccolini on a white plate pinit

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.

2 trout fillets on a chopping board

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.

seared trout fillets with crispy skin, lemon wedges and dill and caper gremolata sauce on a platter

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.

trout fillets cooking in a skillet pan

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

Ingredients

pan seared trout crispy skin

dill and caper gremolata

Instructions

Pan fried trout crispy skin

    • 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.
    trout fillets portioned up on a chopping boardwith a knife. A lemon in the back ground
  1. Dill and caper gremolata

    Mix all ingredients together. Season and serve.

Note

See my page about fishing for food

2 trout

Keywords: pan seared trout crispy skin, pan fried trout crispy skin, crispy trout skin, pan seared trout fillet, pan seared trout, seared trout, caper gremolata, gremolata
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2 Comments

  1. i really really enjoyed the seared trout crispy skin !! It was perfect and the fish was still so juicy and moist! We loved the dill pairing too!

  2. I made this for my fish loving boyfriend and he was in love! Definitely a new staple recipe!

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