Recipes: Skin-On Trout Fillets

Did you see our post on whole trout recipe ideas and tips? If you missed it – have a look here.

Today we will be sharing some ideas for preparing fresh trout fillets (skin on). Try these ideas for a lovely Sunday lunch with the family:

1. Pan fry in butter – skin side down first. Season with freshly ground salt and pepper. Splash with white wine
and fresh lemon juice. Once the outside of the flesh has turned white (about 2 minutes), turn over and fry
for another 30 seconds. When ready to serve, sprinkle with fresh parsley, coriander and dill. Best served
with baby potatoes and watercress. Remember to add a slice of fresh lemon!
2. Place two fillets with flesh sides together. Braai in a braai folder with skin on the outside. The fish
cooks really quickly – so don’t keep it in the heat for long. Brush with lemon juice, olive oil and freshly
chopped parsley. Serve with potato bake or a mielie bread, and a rocket and baby spinach salad.
3. Place in an oven dish. Slice some avo directly onto the trout. Sprinkle with chopped chives and parsley and
a dash of fresh lemon juice. Make a basic soufflé and add our Millys Mustard and Dill Sauce into the
mixture. Pour over the trout and avo. Bake in the oven at 190°C for 20 minutes. Serve with a side salad.

Look out for some more mouthwatering ideas coming soon!