Trout with Preserved Lemon Vinaigrette Recipe

Name: Trout with Preserved Lemon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons cider vinegar; 2 tablespoons fresh lemon juice; 2 tablespoons minced preserved lemon peel; 1 tablespoon minced shallot; 1 1/2 teaspoons fish sauce; 1 teaspoon sugar; 1/2 cup grapeseed oil; 1 tablespoon finely chopped parsley; Kosher salt; Freshly ground pepper; Six 6-ounce trout fillets; 2 cups watercress sprigs

Servings: persons

3 tablespoons cider vinegar
2 tablespoons fresh lemon juice
2 tablespoons minced preserved lemon peel
1 tablespoon minced shallot
1 1/2 teaspoons fish sauce
1 teaspoon sugar
1/2 cup grapeseed oil
1 tablespoon finely chopped parsley
Kosher salt
Freshly ground pepper
Six 6-ounce trout fillets
2 cups watercress sprigs

1
In a bowl, whisk the vinegar, lemon juice, preserved lemon, minced shallot, fish sauce and sugar.
2
Whisk in 1/4 cup of the oil.
3
Stir in the chopped parsley and season the vinaigrette with salt and pepper.
4
Season the trout with salt and pepper.
5
In a large skillet, heat 2 tablespoons of the oil until shimmering.
6
Add 3 trout fillets skin side down and press with a spatula to flatten.
7
Cook over high heat until the skin is crisp, 3 minutes.
8
Flip the fillets and cook until the fish is just white throughout, about 30 seconds; drain on paper towels.
9
Wipe out the skillet.
10
Repeat with the remaining 2 tablespoons of oil and 3 trout fillets.
11
Set the trout on plates, skin side up, and top with the watercress.
12
Spoon some of the vinaigrette over the fish and watercress.
13
Pass the remaining vinaigrette at the table.

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons cider vinegar, 2 tablespoons fresh lemon juice, 2 tablespoons minced preserved lemon peel, 1 tablespoon minced shallot, and more.

Yes, Trout with Preserved Lemon Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Trout with Preserved Lemon Vinaigrette

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