Rainbow Trout Recipe
Haricots Verts, Burnt Garlic, Guindilla Chilis, Lemon
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Ingredients
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Fish
Vegetables
Method
Preparation
- 1
Prepare the Ingredients
Rinse the rainbow trout fillets under cold water and pat dry with paper towels. Season both sides of the fillets with salt and black pepper. Set aside.
- 2
Prepare the Vegetables
Trim the ends of the haricots verts and set aside. Thinly slice the guindilla chilis, removing seeds if desired for less heat. Peel and thinly slice the garlic cloves. Zest the lemon and then cut it in half; set the zest and juice aside.
Cooking
- 3
Cook the Garlic
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced garlic and cook until golden brown and fragrant, about 2-3 minutes. Be careful not to burn the garlic. Once done, remove the garlic from the skillet and set aside.
- 4
Sauté the Haricots Verts
In the same skillet, add the remaining tablespoon of olive oil. Add the haricots verts and sauté for about 4-5 minutes until they are tender but still crisp. Add the sliced guindilla chilis and sauté for an additional 1-2 minutes. Remove from heat and stir in the reserved garlic.
- 5
Cook the Trout
In a separate skillet (or the same one after removing the veggies), heat a bit more olive oil over medium-high heat. Place the trout fillets skin-side down and cook for about 4-5 minutes, then flip and cook for another 3-4 minutes until the fish is cooked through and flakes easily with a fork.
- 6
Finish and Serve
To serve, place the sautéed haricots verts on a plate, top with the cooked rainbow trout, and drizzle with fresh lemon juice and lemon zest. Enjoy your meal!