Pan-fried Trout with Lemon and Parsley Served with Garden Root Vegetables

Total Time:
40 min
20 min
20 min

2 servings

  • Garden Root Vegetables:
  • 1 pound assorted root vegetables (4 ounces each: red potatoes, baby carrots, spring
  • onions, and turnips or any other combination of root vegetables)
  • 2 tablespoons olive oil
  • 1 sprig thyme
  • Salt and pepper
  • 2 tablespoons butter
  • 1 teaspoon minced parsley leaves, for garnish
  • Lemon wedges, for garnish
  • Pan-fried Trout:
  • 2 whole trout
  • Salt and pepper
  • Flour
  • 3 ounces unsalted butter
  • 1 sprig sage
  • 1/2 lemon, juiced
  • 1 teaspoon minced parsley
  • Preheat the oven to 350 degrees F.

  • Prepare the vegetables. Cut the red potatoes in quarters. Peel and trim the baby carrots. Trim and cut the spring onions in half lengthwise. Peel and quarter the turnips.

  • In a medium saute pan, over high heat, add the olive oil. Add the prepared vegetables, sprig of thyme and saute for about 2 minutes. Season with salt and pepper and add butter. Continue to saute until lightly golden, another 2 to 3 minutes. Transfer to a preheated oven and roast for about 10 minutes or until caramelized.

  • Meanwhile, make 3 diagonal slices on each side of the trout. Season with salt and pepper inside and outside. Dredge in flour. In a large saute pan, over high heat, add 2 ounces of butter. Pan-fry the prepared trout until golden, about 5 minutes. Turn and add a sprig of sage and the remaining 1-ounce of butter. Continue to pan-fry until golden on both sides, basting the topside of the fish with the cooking butter, another 5 minutes. Add lemon juice and parsley.

  • Add the cooked vegetables to the trout and serve on pan for an informal al fresco dining, or on heated serving plates, place a pan-fried trout and surround with half of the caramelized vegetables. Sprinkle with parsley. Serve with lemon wedges on the side and serve immediately.

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