No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Pan Sauteed Trout

This crisp, flaky fish is nicely complemented by a bulghur salad.

  • Yield: Serves 2
Pan Sauteed Trout


  • 2 trout, boned but left whole, fins removed
  • 4 stems fresh sage
  • Coarse salt and freshly ground pepper
  • Cake flour, for dusting
  • 3 tablespoons safflower oil
  • 1 tablespoon unsalted butter
  • Lemon wedges, for serving


  1. Stuff each trout with 2 stems of sage. Season with salt and pepper. Dredge in cake flour, tapping off excess.

  2. In a large skillet, heat oil and butter over medium-high heat. Add trout, and cook until golden and cooked through, about 5 minutes per side. Serve with lemon wedges and bulghur salad.

Related Topics