1 trout fillet, skin on (250g-400g)
1 Tbsp of olive oil
salt & pepper to taste
1 knob of butter, optional
lemon juice, freshly squeezed, optional
leeks, spring onion & cherry tomatoes
or your choice of sides (baby potatoes, pasta, stir-fried vegetables)
Add a dash of olive oil to a non-stick frying pan and place on a medium to high heat
Once hot, season the fillet and add to the pan, skin-side down. Cook for 3-5 minutes to achieve a golden-brown crust
Turn the fillet over and fry for a few seconds to cook the fish all the way through
Turn off the heat and add a knob of butter to the pan.
Once foaming, baste the fish with the butter, add a squeeze of lemon, then baste again
Serve with your choice of sides and drizzle with the sauce
We used finely sliced fresh leeks, spring onions and cherry tomatoes all fried in a little butter as our side.