Pan-fried trout fillets

Pan-fried trout fillets

With an indulgent, but not too heavy, white wine sauce this is a fast and delicious way to cook any fish.

By , 21 September 2015
Pan-fried trout fillets
  • Ready in: 15 mins
  • Serves: 4
  • Price: £2.73 per serving
Nutritional Info
Each 264g serving contains
  • Fat 16.9
  • Sat Fat 5.8
  • Sugar 0.3
  • Salt 0.26
  • Cals 348
of your reference intake.
Typical energy values per 100g: 552kJ/132kcal.
  • 2 whole trout, gutted (or 4 trout fillets)
  • 25g unsalted butter
  • 1 tbsp sunflower oil
  • 100ml white wine
  • 2 tbsp chopped parsley
  • Baby potatoes, to serve
  • Mangetout, to serve
  • Babycorn, to serve
  • Season the trout with pepper. Heat the butter and oil until foaming, then cook, skin-side down, for 2-3 minutes or until the skin is crisp and the fish is almost cooked through.

  • Turn over and cook for 1 minute. Do this in batches or the fish will steam rather than fry.

  • Remove the trout and keep warm. Add the wine and parsley to the pan and simmer for 3-4 minutes. Serve with the fish and veg.

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