w/Tomato & Herbs
2-4ea Rainbow Trout Fillets
10ea Tomato Medley – halved
6ea Lemon Slices
2ea Sprigs of Rosemary and Thyme – chopped
Bunch Parsley – chopped
Taste Salt and Pepper
Olive Oil for drizzling
1Tbl Canola Oil
Flour for dusting
1Tbl Plugra Butter
Place the flour on a plate and season with Salt and Pepper
Season (lightly) the tomato halves and add the chopped herbs with only a drizzle of olive oil
Give them a good toss and set aside.
Preheat a large skillet or two over medium heat.
Open the trout and face it towards you like a book and place skin side down on a clean work surface.
Season the trout with salt and pepper and place two lemon slices in each fillet and a portion of the seasoned tomatoes on one side of the fillet.
Fold the fillet closing it like a book and gently dip it in the flour, shaking off any excess.
Add the butter and canola oil to the sauté pan and give it a couple swirls to combine the butter and oil.
Carefully add the fillets and cook for about 4 minutes gently turn the fillets over to cook the other side for about 4 minutes or until done.
Garnish with additional lemon and parsley, this is a great dish to serve over rice.