Pan Fried Trout with Herbes de Provence

Recipe by The View From the Great Island

I’ve said it before, but when there’s no plan for dinner, I almost always turn to fish.  I didn’t intend to post it, but after I got home with my trout fillets last night I happened to check one of my favorite blogs, Thyme, and there it was…dinner, in all its gorgeous simplicity.  I even had the Herbes de Provence* leftover from my Provencal Tomatoes.  Pure serendipity. I didn’t change the recipe at all, except to use trout instead of salmon, so my fish cooked right in the pan in a couple of minutes.  The baby potatoes roasted quickly in the oven. Print Pan Fried Trout with Herbes de Provence Yield: serves 2 Ingredients 2 trout filets olive oil herbes de Provence salt and fresh cracked black pepper one lemon or lime Instructions Liberally coat the bottom of a skillet with olive oil and heat until it is quite hot, but not smoking. Rub more olive oil on both fish filets, and season the trout on both sides with salt and pepper. On the top side coat it well with herbes de Provence. Lay the fish, skin side UP in the hot pan and let cook for several minutes until …

Ingredients

• 2 trout filets
• olive oil ((divided))
• herbes de Provence
• salt and fresh cracked black pepper
• one lemon or lime

Method

1. Liberally coat the bottom of a skillet with olive oil and heat until it is quite hot, but not smoking.
2. Rub more olive oil on both fish filets, and season the trout on both sides with salt and pepper. On the top side coat it well with herbes de Provence.
3. Lay the fish, skin side UP in the hot pan and let cook for several minutes until the bottom is crusted and it no longer sticks. Flip the fish and cook a few minutes more until it flakes easily with a fork. Give it a good squeeze of lemon or lime before it comes out of the pan.
4. Serve with lemon or lime on the side.

View the recipe instructions at The View From the Great Island