Trout was on sale this week at the store and I’m on my own for dinners. I got one large fillet and will split it in two for Sunday and Monday night meals.

This is a Jamie Oliver, similar to his Food Revolution except I’m going to pan fry mine on the stove top in a glug of olive oil and its a fillet (skin on). Start with a non-stick frying pan on med-high heat. Cook skin side down for 3 minutes or until crisp. When they are looking mostly cooked through, flip and cook for about 30 seconds on the other side to finish it off.

Squeeze with lemon wedges. The skin is crispy and okay to eat (if you’d like). I’m serving this with Jamie Oliver’s steamed broccoli drizzled with an asian inspired dressing (minced ginger, garlic, sesame oil, olive oil, lime, olive oil and balsamic vinegar).

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