Trout Fillet with Lemon and Herbs

👨‍🍳 Method

1. 1
   Pat the fish thoroughly dry with paper towels, especially the skin, and sprinkle the salt and black pepper over the top.

   💡Dry skin is crisp skin: every drop of water on the fish evaporates in the pan and steams it instead of searing.
2. 2
   Heat the olive oil in a heavy pan over medium-high heat.

   ⚙ Pan-fryingStoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
3. 3
   Add the garlic, thyme and rosemary and fry 1 minute, until the oil is infused with aroma.

   ⚙ Adding to the hot fat and fryingStove

   💡Whole garlic and herbs in the hot oil flavor the oil itself, and the fish sears in the seasoned oil. Whole garlic doesn't burn like chopped.

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Lay the fish in the pan in a single layer, skin side down, and fry 4–5 minutes, until the skin is golden and crisp.

   StoveFrying pan

   💡Don't move the fish for the first few minutes: once the skin is seared it releases from the pan on its own. Press lightly with a spatula at the start so the fillet doesn't curl.
5. 5
   Flip gently and fry 2–3 minutes more.

   Stove
6. 6
   Remove from the heat, grate the lemon zest over the top and squeeze the juice over it, sprinkle with the parsley and serve immediately.

   Grater