This elegant yet simple dish features tender trout fillets coated in a light, crispy breadcrumb crust. The fish is pan-fried until golden and flaky, then crowned with a warm, aromatic sauce made from sautéed mushrooms, fresh parsley, and a bright hint of lemon. The combination of the crisp texture of the breading and the soft, umami-rich mushrooms creates a satisfying contrast in every bite. Perfect for a quick weeknight dinner or a special weekend meal, this recipe brings restaurant-quality flavor to your home kitchen using ingredients you likely already have on hand.
Pan-Fried Small Trout With Mushroom Sauce
Description
This elegant yet simple dish features tender trout fillets coated in a light, crispy breadcrumb crust. The fish is pan-fried until golden and flaky, then crowned with a warm, aromatic sauce made from saut&# 195;©ed mushrooms, fresh parsley, and a bright hint of lemon. The combination of the crisp texture of the breading and the soft, umami-rich mushrooms creates a satisfying contrast in every bite. Perfect for a quick weeknight dinner or a special weekend meal, this recipe brings restaurant-quality flavor to your home kitchen using ingredients you likely already have on hand.Ingredients
Directions
-
Pat the trout fillets dry with paper towels and sprinkle each side with lemon juice and salt.
-
In a shallow bowl, whisk together the skim milk and beaten egg.
-
In another shallow dish, spread out the dry bread crumbs.
-
Dip each trout fillet into the egg mixture, allowing excess to drip off, then coat thoroughly with bread crumbs.
-
Heat 2 tablespoons of margarine in a large skillet over medium-high heat.
-
Carefully place the breaded fillets in the hot skillet and cook for 3-4 minutes per side, or until golden brown and the flesh flakes easily with a fork.
-
Remove the cooked trout to warm plates and keep covered.
-
In the same skillet, raise the heat to high and add the remaining 1 tablespoon of margarine.
-
Add the sliced mushrooms, minced parsley, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1 3/8 teaspoons pepper, and hot sauce to the pan.
-
Sauté the mushroom mixture, stirring frequently, until the mushrooms are tender and cooked through, about 3-5 minutes.
-
Spoon one-third of the mushroom mixture over each trout fillet.
-
Serve immediately with lemon wedges on the side.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 666.0kcal
- % Daily Value *
- Total Fat 24.3g38%
- Saturated Fat 5.0g25%
- Cholesterol 256.5mg86%
- Sodium 198.0mg9%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 99.0g198%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
trout, mushroom sauce, pan-fried, breaded fish, seafood dinner, easy main, lemon trout, weeknight meal, crispy fish, egg wash, breadcrumbs, parsley, quick recipe, healthy fish, comfort food, fish fillets, savory sauce, simple cooking, family dinner
