Trout Without A Doubt Recipes

Steps:

• Heat oil in large pan with high heat.
• Wash fish in cold water and blot dry with paper towel.
• Brown fish on both sides.
• Remove fish and drain oil.
• Reduce to medium heat and saute onions until clear, but not brown.
• Add garlic and stir.
• Add peppers, artichoke hearts, olives, and stir.
• Drizzle Italian dressing over the contents of the skillet, and mix through.
• Add fish, and gently stir around fish, taking care not to damage fish.
• Raise heat and bring to a boil.
• Cover and simmer for 5 minutes.

Steps:

• Heat oven to 220C/200C fan/gas 7. Lay the trout over a lightly oiled baking tray and stuff the fish cavity with slices of lemon and herbs. Season generously all over and drizzle with the remaining oil.
• Bake in the oven for 20 mins until the fish is cooked through - the eyes will have turned white and the flesh will be soft to touch. The trout can be served as they are with your favourite seasonal vegetables, but for an added extra touch, peel away the top layer of skin and grate over fresh horseradish before serving.

Steps:

• Press 1/2 teaspoon of the rosemary needles into the flesh of each trout fillet. Combine the flour, 1/2 teaspoon salt and pepper to taste. Coat the fillets in the seasoned flour.
• Heat the olive oil in a large skillet over medium-high heat. Add the trout and saute until cooked through, about 2 1/2 minutes per side. Remove the trout from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.
• Pour in the wine and reduce to 1/3 cup, about 5 minutes. Stir in the lemon juice, capers and remaining teaspoon rosemary and remove from the heat. Season with salt and pepper to taste. Place 1 trout fillet on each of 4 plates, spoon the sauce over the trout and serve immediately.