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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. In a shallow dish combine flour, lemon zest and herb. Season with salt and pepper.
  2. Put the lemon juice in another dish, then dip the fish fillets into flour mixture, coating on each side.
  3. 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.
  4. Serve with lemon wedges and a salad of your choice.