Trout, Stuffed and Pan-Fried

By John, 7 March, 2021
Region
Italy
Description

Pan-Fried TroutThis is a simple and satisfying recipe when you can get fresh trout.

You cook the cleaned fish in a skillet with oil and some seasoned breadcrumbs for a filling. When the fish is ready, it is tender and succulent, and flakes easily away from the skin so you can serve the whole fish or just the fillets.

Yield
2 Servings
Preparation time
30 minutes
Ingredients
1 Rosemary sprig
1 Parsley sprig
1⁄2 Lemon Zest
4 T breadcrumbs
2 T Olive oil
2 Sage Leaf
2 Trout (cleaned)
Instructions
  1. Finely chop the rosemary needles and the parsley and put them in a small bowl.
  2. Peel and chop the lemon zest, then squeeze the juice into the bowl with the herbs (removing any seeds).
  3. Add the breadcrumbs to the herbs and lemon juice mixture, and salt and pepper if you like.
  4. Put the crumb mixture into the cavities of the fish and gently press them closed.
  5. In a skillet, heat the oil. Cook the sage for a minute or two over high heat to flavor the oil, then add the fish and reduce the heat. Cook the fish in the oil about 10 minutes on each side.
  6. Serve hot.
Notes

I had some semi-dried cherry tomatoes to serve with them and they were wonderful. Read about them at Tomatoes.