Pan-Fried Trout With Garlic and Lemon Recipe – Australian Special
Pan-fried trout with garlic and lemon is a quick and delicious dish that pairs crispy, tender fish with the aromatic flavors of garlic and zesty lemon. This simple recipe delivers a perfect balance of savory and citrusy notes, making it an elegant choice for any meal.
- 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:
If the trout sticks to the pan, it’s probably not ready to flip. Let it cook a bit longer until it releases easily.
You can deglaze the pan with a splash of white wine or a squeeze of extra lemon juice for a quick sauce to drizzle over the trout.
