Pan Fried Rainbow Trout

1. 1

   Wash the trout in cold water and pat dry to remove any tiny stray bones.

2. 2

   Season the trout with salt and pepper, heat the olive oil in a large saute pan over medium heat and cook the fish skin side down.

3. 3

   Cook the trout in batches of 1 or 2 at a time.

4. 4

   Cook the skin side for 2 to 3 minutes before turning with a spatula to cook the flesh side.

5. 5

   Cook for an additional 2 to 3 minutes or until fully cooked but be careful of overcooking as the fish are thin and cook quickly.

6. 6

   As the trout are finishing, add the butter to the pan and allow to bubble before adding the tomatoes.

7. 7

   Cook for 2 minutes, add the tarragon and remove from the heat.

8. 8

   Serve immediately with fiddlehead ferns.

* Per serving · 4 servings · Values may vary.

No additional tips available.