Pan Fried Trout with Herbes de Provence
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 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.
Notes
slightly adapted from Thyme
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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