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Pan seared trout crispy skin with dill and caper gremolata

trout crispy skin with mash potatoes, lemon wedge and broccolini on a white plate
Ratings 5 from 2 votes
Cooking Method
Difficulty Intermediate
Prep Time: 20 min Cook Time: 10 min Total Time: 30 mins
Servings 4
Best Season Suitable throughout the year

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

    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)
    Pan fried trout crispy skin
  1. trout fillets portioned up on a chopping boardwith a knife. A lemon in the back ground
    • 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.


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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