Trout with Pan-Seared Tomatoes


2 skin-on Trout
Kosher salt
Gluten Free Flour - (I used Bob's red mill)
2 tablespoons canola oil
1 tablespoon butter
1 lemon, juiced
2 tablespoon olive oil
1 cup cherry tomatoes


Heat pan over medium high heat
Season fish on meat side with salt and pepper
Dredge fish in flour and shake off excess
Add canola oil to the hot pan followed by 1 tablespoon butter
Place fish skin side down
Make sure to keep the fish from sticking to the pan by jiggling the pan
Cook until golden crust are on the meat
Turn the fish and cook until skin turns golden brown
Remove from heat
Add lemon juice to the fish
Serve hot

Heat pan in medium heat
Add olive oil
Cook tomatoes for about 5 minutes
wait until tomatoes brown or the skin turns lighter in color.

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