Pan-Fried Small Trout With Mushroom Sauce

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Servings: 3 Difficulty: Intermediate
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Crispy breaded trout fillets topped with a rich, savory mushroom and lemon sauce.
Pan-Fried Small Trout With Mushroom Sauce recipe image

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 recipe image
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Pan-Fried Small Trout With Mushroom Sauce

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 3 Calories: 666.0

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

  1. Pat the trout fillets dry with paper towels and sprinkle each side with lemon juice and salt.
  2. In a shallow bowl, whisk together the skim milk and beaten egg.
  3. In another shallow dish, spread out the dry bread crumbs.
  4. Dip each trout fillet into the egg mixture, allowing excess to drip off, then coat thoroughly with bread crumbs.
  5. Heat 2 tablespoons of margarine in a large skillet over medium-high heat.
  6. 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.
  7. Remove the cooked trout to warm plates and keep covered.
  8. In the same skillet, raise the heat to high and add the remaining 1 tablespoon of margarine.
  9. 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.
  10. Sauté the mushroom mixture, stirring frequently, until the mushrooms are tender and cooked through, about 3-5 minutes.
  11. Spoon one-third of the mushroom mixture over each trout fillet.
  12. 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.

Keywords: 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
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