Name: Lemon and thyme trout fillet
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 rainbow trout fillet; 1 Tbsp wheat or corn flour; Juice and grated zest of 1 lemon; 1 Tbsp chopped thyme leaves or ½ tsp dried coriander; salt and pepper, to taste; vegetable oil for cooking; lemon wedges to serve

Lemon and thyme trout fillet

9 Aug 2016

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

This lemon and thyme fried trout fillet is super easy to make - perfect for busy or lazy days. I've used corn flour (cornstarch) so it's gluten-free too. If you want it to be low-carb - use chickpea (gram) flour! Serve it with steamed vegetables or a salad.

Ingredients

2 rainbow trout fillet
1 Tbsp wheat or corn flour
Juice and grated zest of 1 lemon
1 Tbsp chopped thyme leaves or ½ tsp dried coriander
salt and pepper, to taste
vegetable oil for cooking
lemon wedges to serve

Instructions

In a shallow dish combine flour, lemon zest and herb. Season with salt and pepper.
Put the lemon juice in another dish, then dip the fish fillets into flour mixture, coating on each side.
Heat some oil in a frying pan over a medium heat. When it's piping hot add the fish fillets skin-side down and cook for 3-4 minutes, then turn them over and cook for another 3 minutes or so until golden.
Serve with lemon wedges and a salad of your choice.