Trout is a mild-flavoured fish that is quick and easy to make with minimal fuss.
Accompanied by a fresh garden salad, it makes for a perfect light summer meal.
Yield: Serves 2

1 medium-sized leek, whites only, thinly sliced
1 lemon, sliced
3 tablespoons olive oil
2 fresh trout fillets
Salt and cracked pepper to taste
1/4 cup flat-leaf parsley, roughly chopped

In a large cast-iron pan, heat olive oil over high heat. Add leeks and sauté for about a minute until softened and a little bit crispy.

Meanwhile, season the trout with salt and pepper. Remove the leeks and reserve on a serving plate.

Next, add the lemon slices and sear lightly on each side and then remove and place on the serving plate.

Finally, place the trout, skin side down, in the pan. Use a spoon to baste some of the flavoured oil over top of the trout. Fry for approximately one minute per side. Remove from pan and place fillets on top of leeks and lemons. Garnish with chopped parsley.

Did you know

With a total cooking time of approximately 5.5 minutes (including warming up the element), pan-frying fish is a highly efficient cooking method. This recipe uses only 0.1224 kw/h of energy amounting to just 1 cent on your BC Hydro bill.

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