Trout With Preserved Lemon Vinaigrette Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Season the trout fillets with salt and pepper.
• STEP 3.Heat a tablespoon of olive oil in a skillet over medium-high heat.
• STEP 4.Add the trout fillets to the skillet, skin side down, and cook for 3-4 minutes until the skin is crispy.
• STEP 5.Flip the fillets and cook for another 2-3 minutes until the fish is cooked through.
• STEP 6.In a small bowl, whisk together the preserved lemon juice, olive oil, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
• STEP 7.Place the cooked trout fillets on a serving platter and drizzle the vinaigrette over the top.
• STEP 8.Garnish with fresh herbs, such as parsley or dill, and serve immediately.

Cooking Tips

• Make sure to pat the trout fillets dry before seasoning them to ensure a crispy skin.
• If you don't have preserved lemons, you can substitute with fresh lemon juice and zest.
• Feel free to adjust the amount of honey in the vinaigrette to suit your taste preferences.

Storage and Serving

• This dish is best served immediately after cooking to enjoy the crispy skin of the trout.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the trout in a skillet over low heat until heated through.