Pan Fried Trout with Herbes de Provence is a simple and elegant solution to the question “what’s for dinner?”
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.
I loved this. The caramelized herbed crust was fantastic, I usually cook with fresh herbs and had completely forgotten the unique effects you can get with dried, and I’m I’m developing an obsession with the Herbes de Provence, the combination of flavors is just outside my normal range so it seems fresh and new. The little squeeze of lime at the end was perfect.
So now you know what a food blogger does when we haven’t the slightest idea what’s for dinner… we stalk our fellow bloggers and shamelessly steal their brilliant ideas. Thanks Sarah!
Note ~ My little pot of Herbes de Provence contains Thyme, Basil, Savory, Fennel Seeds, and Lavender Flowers.
- 2 trout filets
- Olive oil
- Herbes de Provence
- Salt and fresh cracked black pepper
- one lemon or lime
- 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 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.
- Serve with lemon or lime on the side.
slightly adapted from Thyme