Lemon Trout Recipes

Steps:

• In a large bowl, stir together the flour, lemon pepper, salt, thyme, cayenne and half of the lemon zest. Combine the lemon juice and remaining lemon zest in a shallow dish and soak fish fillets for about 1 minute.
• Heat oil in a large skillet over medium heat. Dip the trout fillets in the flour mixture so that both sides are coated. Shake off the excess and place fillets in the hot oil. Cook for 3 to 4 minutes on each side, until golden brown and fish can be flaked with a fork. Discard the leftover lemon juice.
• Remove from the skillet and drain on paper towels briefly before serving. Garnish each serving with a wedge of lemon.

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut 2 large lengths of baking parchment, put thyme in the middle of each one, then top with the trout. Mix the lemon juice with 2 tsp oil and the crushed garlic, pour over the fish and wrap up into 2 parcels, sealing in the juices. Bake for 10 mins on a baking tray.
• Meanwhile, stir-fry the spinach in 1 tsp oil. When almost wilted, add the sliced garlic and the nutmeg, and continue cooking until wilted. Tear the fish parcels open, spoon on the honey and scatter with the lemon zest. Serve still in their parcels, or on top of the spinach.

Steps:

• Preheat oven to 500°.
• In a bowl mix olive oil, minced garlic, basil and parmesan cheese and set aside.
• Cover a cookie sheet with tinfoil (for easy clean up).
• Spray covered cookie sheet with non stick stray so fish will not stick.
• Place trout fillets (skin side down) on covered cookie sheet about 1 inch apart.
• Spoon mixture you reserved in bowl over fish. About 1 tablespoon full spreading evenly over fish.
• Place a couple of lemon slice over top of mixture on fish.
• Bake in preheated oven for 10 to 15 minutes.
• No need to add salt as Parmesan will add salt to recipe.
• Wonderful served with a side salad or pasta.

Steps:

• Sprinkle trout with salt and pepper.
• Dust the fish filets in the flour.
• Heat the olive oil and butter on medium high heat.
• Add fish filets and cook until light brown on both sides.
• Remove from pan and cover to keep warm.
• Return pan to heat and add 1 T butter.
• Add the almonds and saute, then add the fresh lemon juice.
• Heat it through, then spoon over the fish filets.
• Serve with additional lemon wedges.

Steps:

• Rinse trout, and pat dry. Combine 2 teaspoons salt, 1/4 teaspoon pepper, and flour on a plate. Season insides of fish with remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Insert 3 slices of lemon inside each fish, and dredge in flour; shake off excess.
• Heat 1 1/2 teaspoons butter, 1 1/2 teaspoons olive oil, and 1 1/2 teaspoons sesame oil in an 11-inch skillet over medium-high heat. Add 3 trout, arrange 4 or 5 lemon slices around fish, and cook until golden brown, about 5 to 6 minutes. If lemon slices begin to burn, put them on top of fish. Turn fish, and cook until it has a golden crust and is flaky and moist, about 5 to 6 minutes more.
• Remove fish from skillet, and keep warm wrapped in foil. Repeat twice with remaining trout, butter, oils, and lemon slices. Serve fish with some of the cooked lemon slices.