Lemon and thyme trout fillet
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
Method
- 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.