Pan Roasted Trout With Sauce Vierge Recipe

Cooking Directions

• STEP 1.Season the trout fillets with salt and pepper.
• STEP 2.Heat oil in a pan and cook the trout fillets skin side down until crispy.
• STEP 3.Flip the fillets and cook for a few more minutes until cooked through.
• STEP 4.In a separate pan, saut�� shallots and garlic until golden brown.
• STEP 5.Add tomatoes, lemon juice, and fresh herbs to the pan and cook for a few minutes.
• STEP 6.Serve the pan roasted trout with the sauce vierge on top.

Cooking Tips

• Make sure the trout fillets are dry before seasoning to ensure a crispy skin.
• Use a non-stick pan for easy flipping of the fillets.
• You can use any fresh herbs like basil, parsley, or chives for the sauce vierge.

Storage and Serving

• Leftover pan roasted trout can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the trout gently in a pan or in the oven before serving.
• Serve the trout with the sauce vierge and a side of roasted vegetables or salad.