One Pan Trout Breakfast Recipes

Steps:

• Fry bacon in a large heavy skillet over medium heat until crisp and golden brown, about 15 minutes.
• Drain on paper towels and set aside, reserving bacon fat in pan.
• Rinse fish, then dredge in cornmeal and season both sides to taste with salt and pepper.
• Add vegetable oil to the bacon fat, then heat pan over medium high heat until oil is hot.
• Working in batches if necessary, fry fish in combined fat and oil on one side until skin is golden and crisp, about 5 minutes.
• Carefully turn fish over and cook other side for 5 minutes more.
• Serve garnished with bacon.

Steps:

• In 12 in. frying pan cook bacon crisp. remove bacon and drain. set aside. Leave a couple T. fat in pan.
• Thinly slice potatoes, leaving skins on. Fry until brown on bottom and turn. Add thinly sliced onions. Stir and cook until potatoes are tender. Add crumbled bacon and mix in. Remove from pan.
• Place the rest of the bacon grease in pan. Flour the trout and shake off excess. cook 2 or 3 min. until browned. Turn with wide spatula and cook 3-4 min more. Season with garlic salt and pepper to taste. If you've tucked a lemon in your gear a squeeze of lemon juice sparks the flavor

Steps:

• Heat oven to 450 degrees. Combine garlic, Aleppo pepper, 1/4 cup olive oil and 2 tablespoons lemon juice in a small bowl and season with salt and pepper.
• Lay the trout down flat, skin-side down, on a rimmed sheet pan, fitting the two pieces snugly next to each other. Place lemon slices on top of the trout and scatter broccolini and capers around it. Drizzle everything with olive oil and season with salt and pepper.
• Place in oven and roast until broccolini has started to lightly char around the edges and the trout is opaque and cooked through, 8 to 10 minutes. Remove from oven and immediately drizzle everything with the olive oil-garlic mixture and let the flavors mingle for a minute or two.
• Serve directly from the sheet pan (no shame, just use a trivet). Alternatively, transfer trout to a large serving platter or divide fillets among 4 smaller plates.