Pan-Fried Trout Fillet with Vegetables
Quick Recipes Simple Recipes Budget Recipes Fish and Seafood Vegetables Meat Dishes
I made this dish from all the vegetables I used for cooking last week. I saved a handful of each, and on Friday I just bought the trout fillets (one regular and one salmon trout) and prepared this pan of goodness in no time. The vegetable quantities are approximate - you can use more of what you like, you can add others you have in the fridge, the important thing is that both the vegetables and fish are fresh.
Ingredients
2 trout fillets (from 1 large trout if you fillet the fish yourself)
1 small zucchini (about 150 g)
50 g peas
50 g green beans
50 g asparagus (or yellow beans)
1/2 bell pepper
2 small tomatoes (I used small local ones)
2 garlic cloves
1 sprig of thyme
10 basil leaves
1/2 cup water
2 tablespoons oil
1 level tablespoon butter
salt, black pepper, chili flakes
Servings: 2
How to prepare pan-fried trout fillet with vegetables
- Check the trout fillets for bones; if any remain, remove them with tweezers. Dry well with paper towels and then sprinkle with salt, pepper, and chili flakes on the flesh side, not the skin side. If desired, you can cut each fillet in half crosswise.
- Heat the oil in a wide pan (large enough to hold the fillets). Place the fillets skin-side down and let them fry for 3 minutes over medium heat. Put the lid on the pan and leave for another 2.5 minutes.
- Add the butter, thyme, and garlic (quartered) between the fillets. Shake the pan vigorously back and forth until the butter melts and sizzles. Let it fry for another minute, during which you can spoon some sauce from the pan over the fillets.
- Remove the fillets to a plate, skin-side up. Sprinkle a little coarse salt on the skin. Cover them with foil to keep warm.
- In the pan, add the vegetables cut as follows: zucchini quartered lengthwise then sliced, green beans and asparagus in segments, bell pepper in squares, peas. Sauté the vegetables, stirring often, for 2 minutes.
- Cut one tomato in half and grate it. The other one, blanch, peel, and dice.
- Add the tomatoes over the vegetables, 1/2 cup of water, and salt and pepper to taste. Simmer covered for 10 minutes over medium heat. Stir a few times.
- Remove the lid and let it simmer for about 5 more minutes, just until the sauce reduces a bit. Adjust the vegetables for salt.
- Turn off the heat and add the torn basil leaves. Mix.
- Divide the vegetables with sauce between two plates. Place the trout fillets on top. Serve immediately.
Finish fillets with butter, thyme and garlic
Sauté the vegetables
Add water and tomatoes
Vegetables simmered covered for 10 minutes
Sauce has reduced
