4 servings (serving size: 1 fillet and about 1/3 cup salad)
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
4 (6-ounce) trout fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil, divided
1 1/2 cups mixed fresh herbs
1 tablespoon fresh lemon juice
1/8 teaspoon salt
How to Make It
Score skin side of fish. Sprinkle fish with 1/2 teaspoon salt and pepper. Heat 1 teaspoon oil in a large cast-iron or nonstick skillet coated with cooking spray over medium heat. Add fish, skin side down, to pan; cook 4 minutes or until skin is crisp. Turn fish over; cook 1 minute or until fish flakes easily when tested with a fork or until desired degree of doneness.
Combine herbs, remaining 2 teaspoons oil, juice, and 1/8 teaspoon salt in a medium bowl; toss gently to coat. Serve salad over fish.
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