Pan-Fried Trout with Lemon and Parsley

A classic, French main dish that’s sure to impress. Lightly pan-fried trout fillets are served with a bright lemon and parsley dressing.

Steps

1. Heat the olive oil in a pan over medium-high heat. 2. Place the trout fillet in the pan and cook for about 5 minutes, until crisp on the outside and cooked through. 3. Squeeze over the lemon zest and juice and sprinkle with parsley, salt and pepper. 4. Serve immediately, while still hot.

• 1 trout fillet (6 oz) • 1 tablespoon olive oil • Zest and juice of 1 lemon • 1 tablespoon flat-leaf parsley, finely chopped • Salt and black pepper to taste