Easy Pan Seared Trout Fillet with Watercress Vinaigrette
Ingredients
The fish
-
4
fillets
fresh trout or salmon, skin on
-
2-3
tbsp
extra-virgin olive oil
-
to taste
salt
-
to taste
pepper
The watercress vinaigrette
-
½
cup
extra-virgin olive oil
-
2
cloves
garlic, minced
-
2
tbsp
fresh lemon juice
-
1
tbsp
Dijon mustard
-
1
tbsp
unpasteurized honey
-
¼
tsp
salt
-
¼
tsp
ground white pepper
-
½
cup
chopped watercress leaves
To garnish
-
to taste
fresh watercress leaves
-
to taste
lemon slices
Instructions
- Combine all vinaigrette ingredients except watercress in a bowl and mix until emulsified, then stir in watercress and set aside.
- Heat olive oil in a skillet over high heat and place trout fillets skin-side down.
- Sprinkle with salt and pepper, cooking for about 3 minutes until the skin is golden.
- Flip the fillets and cook for another 3 to 5 minutes based on desired doneness.
- Remove the fish from the skillet and serve immediately with vinaigrette on top.
- Garnish with lemon slices and fresh watercress leaves if desired.
Nutrition Facts (estimated)
Servings
4
Calories
565
Total fat
44g
Total carbohydrates
5g
Total protein
34g
Sodium
265mg
Cholesterol
93mg
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