A delightful and easy-to-make trout recipe with a zesty lemon and herb crust.
Divide the trout fillets into equal portions if they are not already prepared.
Ensure the fillets are of similar size for even cooking.
In a shallow bowl, mix the flour, lemon zest, thyme, salt, and pepper.
Combine the ingredients thoroughly to ensure an even coating.
Dip each trout fillet into the lemon juice, then coat it in the flour mixture, ensuring an even layer.
Shake off any excess flour mixture to avoid clumping.
Heat the olive oil in a nonstick skillet over medium-high heat.
Ensure the oil is hot before adding the fillets to prevent sticking.
Cook the coated trout fillets in the skillet, turning once, for 6 to 8 minutes or until they flake easily with a fork.
Avoid overcrowding the skillet to ensure even cooking.
Serve the cooked trout fillets with a garnish of fresh herbs or lemon slices.
Serve immediately for the best flavor and texture.
Nutze unsere App für das beste Erlebnis
