The local supermarket recently changed hands, and after a week closure of renovation it reopened with a large fish department and a fantastic selection. While I still will make the longer walk to the fresh food markets occasionally for fresh catch, I’m making the most of what is on offer “downstairs”. One fish I’ve started experimenting with is trout.
This is a simple but tasty way of serving up a light dinner in a hurry.
Ingredients (2 persons)
2 trout – ask them to descale, gut and “opened” with spine removed.
olive oil for pan
Rinse trout and pat dry. Lay fish open on bench and salt and pepper to taste. Sprinkle with garlic powder (or seasoning of your choice). Coat all sides in cornflour and shake off excess.
Heat 2 tablespoons of oil in pan. When hot place trout skin side in pan. Cook till flesh turned light pink and cooked. Turn over and cook a few minutes till crust is crispy.
Serve with a side of salad.
She ate all of mine too…