Trout Recipe
Make Trout Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Whole trout and seasoning
Cooking fat and finishing
Method
Prepare trout
- 1
Dry and season
Pat the trout inside and out thoroughly with paper towels. Lightly score the skin (two shallow diagonal cuts per side) to help even cooking. Inside each cavity, sprinkle about 3/4 tsp kosher salt and a 1/2 tsp black pepper. Rub the outside of each fish with 1/2 tablespoon olive oil and season both sides with the remaining salt and pepper.
- 2
Stuff cavity
Slice the lemon into 4 thin rounds. Place two lemon rounds, one smashed garlic clove, and two thyme sprigs into the cavity of each trout. This will infuse the fish while cooking.
Cook trout
- 3
Heat pan
Place a large skillet (preferably cast-iron or stainless steel) over medium-high heat. Add 2 tablespoons olive oil and heat until shimmering but not smoking, about 1–2 minutes.
- 4
Sear skin-side down
Gently lay the trout in the pan, skin-side down, using tongs or a spatula to avoid splashing. Press lightly with a spatula for 10–15 seconds to keep the skin flat. Cook without moving until the skin is golden-brown and crisp and the sides of the flesh look mostly opaque, about 3–4 minutes depending on fish thickness.
- 5
Flip and baste
Flip the trout carefully. Add the butter and the remaining 1 tablespoon olive oil to the pan. As the butter melts, tilt the pan slightly and spoon the melted butter and oil over the top of the trout repeatedly (basting) for 1.5–2 minutes; this finishes cooking and adds flavor. Cook until the internal flesh reaches opaque all the way through and flakes easily with a fork (about 1–2 minutes more). Total cook time for medium trout should be 5–7 minutes depending on size.
Finish and serve
- 6
- 7
