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Pan Seared Trout


  • 2 Fillets of Trout

  • Taste Salt and Pepper

  • 2TBS Olive Oil

  • ½ Lemon - juiced and zested

  • ½pt Cherry tomatoes - sliced

  • 3-4oz Plugra Butter

  • 1TBS Fresh Chopped herbs, Parsley, Dill, Basil

  • 1TBS Kalamata Olives - sliced

  • 2tsp Capers

  • 3oz White wine


Season the fillets with salt and pepper

In a large preheated nonstick skillet add the oil and the fish

Cook for about 4 minutes, or until nice and seared with golden brown tint.

Flip the fillets over and add the tomatoes and let cook for about 4 minutes or until the fish is done to your likeness.

Remove the fillets and add the butter, herbs, lemon juice, olives, capers and white wine to the tomatoes.

Let cook in a skillet for about 2-3 minutes and pour over the fillets.

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