| Level: | Intermediate |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 cups bread crumbs
- 1 clove garlic, smashed
- 2 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons finely chopped fresh oregano leaves
- Pinch crushed red pepper flakes
- 3 lemons, juiced and 1 lemon, zested and reserved
- Kosher salt
- 1/2 cup Dijon mustard
- 4 (10 to 12-ounce) trout, boned, belly flap removed, rinsed and patted dry, heads and tails left on
- Extra-virgin olive oil
Instructions
- In a wide flat dish, combine the bread crumbs, garlic, parsley, oregano, red pepper flakes, zest of 1 lemon and salt, to taste.
- In a small bowl, mix together the mustard and the juice of 1 lemon. Brush both sides of the trout with mustard mixture. Coat the fish on both sides with the seasoned bread crumbs and press firmly to adhere the crumbs to the fish.
- Preheat the oven to 250 degrees F.
- Coat a large skillet with about 1/4 to 1/2-inch of olive oil and bring to a medium-high heat. Add the fish to the pan, skin side down, and cook the fish 2/3’s of the way, about 6 to 7 minutes. Carefully turn the fish over and cook the other side until the fish is brown and crispy, about 2 to 3 minutes. Remove the fish from the pan and drain on paper towels. You will probably need to work in batches to do 4 fish. After the first batch is done and dried on paper towels reserve it on a rack in a warm oven.
- When all the fish has been fried, remove the oil and any brown bits from the pan. Add the butter and remaining lemon juice and swirl to combine as the butter melts. Season with salt, to taste, and reduce by about half. Transfer the fish to a serving platter, drizzle with the butter lemon sauce and serve.
- What a fishtale!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1235 |
| Total Fat | 90 g |
| Saturated Fat | 14 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 70 g |
| Cholesterol | 184 mg |
| Sodium | 1193 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1235 |
| Total Fat | 90 g |
| Saturated Fat | 14 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 70 g |
| Cholesterol | 184 mg |
| Sodium | 1193 mg |
Reviews
I made this recipe and it was delicious, even for my finicky fish eaters. I’ve made similar recipes before but never added dijon mustard, which really adds great flavor. I had everything on hand except for fresh lemons so I omitted them. I was very generous with the garlic, herbs and seasoning, mixed with panko as that’s what was in the pantry. For the sauce I added white wine to the pan, let it reduce a bit, added chicken stock and then the butter and let it simmer and thicken. The fish was served with mashed potato/sweet potato (about half and half of each all mashed together) and a garden salad. Will definitely make again. Even the leftovers were good, heated under the broiler.
Absolutely delicious. Used the dijon/lemon mix and seasoned a flour/breadcrumb mix to fry a fresh catch of trout. I will defiantly be making this again. I’ve cooked a lot of trout and was looking for something new to try. It was a big hit to say the least. FABULOUS is the word!!!
This was fabulous. I toasted some sliced almonds as if the panko was not enough. This morning, I ate some cold and it was just as good. Way to go, Anne, as usual!!! Congratulations on the marriage.
Delicious! I used panko and added capers to the butter sauce. Will make this again.
MADE THIS FOR DINNER AND IT WAS BLAND AND AWFUL! MAKING A NOTE SO I DON’T MAKE A MISTAKE AND TRY TO MAKE IT AGAIN!!
Perfect! I grew up fearing eating fish because it was so badly prepared. Not anymore. My 6yo caught this 2 days ago and I had to not mess it up. This recipe did not disappoint! We all were practically licking our plates!
Great flavor
Used trout filets. Loved the flavor. Skin was nice and crispy. Definitely making again. Served with brown rice w mushrooms and onions and Brussels sprouts.
My husband love this trout. I didn’t have the small trouts, I had the large cuts, so I removed the skin and cut slices in about 2 1/2 inches. I served with rice and cut green bean cooked in chicken stock with lemon and garlic. The extra lemon took this dish over the top, Thanks!
Deborah Gray, Omaha, NE.
Deborah Gray, Omaha, NE.
So simple and delicious. Taste like you slaved over it!