Peden + Munk
Along with salt and pepper, lemons are all you need to season everything from simple pastas to poached fish.
Recipe information
Yield
4 Servings
Ingredients
Olive oil (for poaching; about 3½ cups)
4
6–7-ounce skin-on trout fillets, pin bones removed, room temperature
Lemon wedges (for serving)
Flaky sea salt
Need to make a substitution?
Preparation
Step 1
Pour oil into a large skillet to come ¾" up sides and heat over medium until an instant-read thermometer registers 160°. Carefully slip trout into oil, skin side down, and cook, adjusting heat to maintain temperature at 160°, until just opaque, about 3 minutes.
Step 2
Using a fish spatula, transfer trout to a baking sheet, placing skin side up. Blot away excess oil with paper towels. Squeeze lemon juice over both sides of each fillet, then season with salt. Serve with additional lemon wedges for squeezing over.
Nutrition Per Serving
Calories (kcal) 420 Fat (g) 29 Saturated Fat (g) 5 Cholesterol (mg) 115 Carbohydrates (g) 0 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 39 Sodium (mg) 95