Pan-Fried Trout With Garlic and Lemon Recipe – Australian Special
The Pan-Fried Trout With Garlic and Lemon is a light and flavorful dish that brings together crisp trout skin, mellow garlic, and bright lemon in every bite. Whether you prefer whole trout or fillets, a simple dredge in flour adds a golden crust while keeping the interior tender. The garlic gently sizzles in butter or oil, and thin lemon slices caramelize for a citrusy kick. Garnished with parsley, this recipe is ideal for quick weeknight dinners or when you want a satisfying main course without much fuss—tender, savory, and bursting with fresh flavor.
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
Pan-Fried Trout With Garlic and Lemon Ingredients:
- 2 whole trout (cleaned and gutted, or fillets if you prefer)
- 2 tablespoons olive oil or butter
- 3 cloves garlic (minced)
- 1 lemon (sliced into thin rounds)
- 2 tablespoons fresh parsley (chopped, optional for garnish)
- Salt and pepper to taste
- 1/2 cup all-purpose flour (for dredging, optional)
Prepare the Trout:
If using whole trout: Pat the fish dry with paper towels to remove excess moisture. Season both sides and the inside of the fish with salt and pepper.
If using fillets: Pat the fillets dry with paper towels. Season the skin side and the flesh side with salt and pepper.
Dredge in Flour (Optional):
Lightly coat the trout (both whole or fillets) with flour. Shake off the excess flour. This step helps create a crispy exterior but is optional.
Heat the Pan:
Place a large skillet over medium heat and add the olive oil or butter. Allow it to heat until the oil is shimmering or the butter is melted and foamy.
Cook the Trout:
For whole trout: Carefully place the trout into the skillet. Cook for 4-5 minutes on each side, depending on the size of the trout, until the skin is crispy and the flesh is opaque and flakes easily with a fork.
For fillets: Place the fillets skin-side down in the skillet. Cook for about 3-4 minutes on each side, or until the skin is crispy and the flesh is opaque and flakes easily.
Add Garlic and Lemon:
In the last 2 minutes of cooking, push the trout to one side of the pan. Add the minced garlic to the empty space in the pan. Cook the garlic for about 30 seconds until fragrant, being careful not to burn it.
Add the lemon slices to the pan and cook them for about 1 minute, or until they start to caramelize slightly.
Finish and Serve:
Once the trout is cooked through and the garlic is golden, remove the trout and lemon slices from the pan.
Optional: Garnish with freshly chopped parsley for added flavor and color.
Serve the trout with the garlic and lemon slices on top or alongside.
Recipe Notes:
Dry the Trout Well: Pat trout completely dry before seasoning or dredging—moisture causes splatter and stops the crust from forming.
Flour Dredge is Optional: Light coating in flour gives crisp edges, but cooking without flour yields a cleaner, more natural fish flavor.
Pan Temperature: Heat the pan until oil shimmers or butter foams—medium-high heat ensures trout cooks through and skin crisps without burning.
Garlic Timing: Add minced garlic in the last two minutes of cooking so it becomes fragrant without turning bitter.
Lemon Caramelization: Thin slices of lemon should caramelize briefly—watch carefully to avoid burning and maintain bright citric balance.
Serving & Sides: Serve immediately with parsley garnish. Goes well with steamed greens, roasted potatoes, or a simple salad for a balanced meal.
