New This Month

Pan Sauteed Trout


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

  • Yield: Serves 2


  • 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.

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