Growing Chefs! Ontario Pan-Seared Trout with Salsa Verde

Pan-Seared Trout with Salsa Verde

This light, fresh dish is extremely fast and easy to make. Perfect for a weekday dinner!
Difficulty
Intermediate
Yield
Serves 4-6
Ingredients
For the salsa: 1-2 cloves garlic, finely minced2 tablespoons capers, chopped 5-6 small gherkins, finely chopped6 anchovy fillets, finely chopped1/2 bunch parsley, finely chopped1 bunch basil, finely chopped1/4 bunch mint, finely chopped1 tablespoon dijon mustard3 tablespoons red wine vinegar Juice of ½ lemon1/2 cup extra virgin olive oil Salt to taste Pepper to taste For the trout:2 skin on trout sides2 cloves garlic, minced3 tablespoons parsley, chopped Juice of 1 lemon1 tablespoon olive oil1 tablespoon unsalted butter Salt to taste Pepper to taste
Equipment
Cutting boardChef’s knifeRaspWhiskMeasuring cupsMeasuring spoonsFish spatulaTweezersBowls various sizesSpatulaLarge nonstick frying pan, or cast iron panTasting spoonsDish towel

Get Organized!

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

For salsa:

Remove the skin of the garlic cloves, and grate finely with a rasp. Alternatively, you can mince the garlic finely with a chef’s knife. Place in a medium-sized bowl.

Roughly chop the capers and place them in the bowl with the garlic.

Finely chop the gherkins and place them in the bowl with the other ingredients.

Finely chop the anchovy fillets, and place them in the bowls with the other ingredients.

Cut the lemon in half, and squeeze out the juice from one side, catching and discarding the seeds. Save the other side for another use.

Remove the leaves from the parsley, basil, and mint, and discard the stems. Bring the leaves together in bunches and chop them very finely. Add them to the bowl with the other ingredients.

Measure out dijon, red wine vinegar, and olive oil.

For the trout:

Remove the skin of the garlic cloves, and grate finely with a rasp. Alternatively, you can mince the garlic finely with a chef’s knife.

Remove the leaves from the parsley, discard the stems and chop the leaves finely.

Cut the lemon in half and squeeze as much juice out of it as possible, catching and discarding any seeds as you go.

Clean up the trout fillets by cutting off the thin belly portion of the fish and reserving for another use or discarding. Go over it carefully to make sure there are no bones, and if you do find any remove them carefully with tweezers and discard them.

Measure out olive oil and butter. Season the trout well with salt and pepper.

Get Cooking!

For the salsa:

Combine the garlic, capers, gherkins, anchovies and herbs with mustard, vinegar, and lemon juice. Season with salt and pepper and stir together with a whisk. 

Slowly incorporate the olive oil, whisking it together with the rest of the ingredients in a thin stream. Taste for seasoning and adjust as needed. Set the salsa aside for now.

Trout with salsa verde step 11b

For the trout:

Heat a non-stick frying pan over high heat. Add the butter and olive oil and melt until foamy.

Add the trout fillets and cook skin side down for 3 – 5 minutes, then carefully flip the fillet’s over with a fish spatula or a regular plastic spatula, and cook flesh side down, about 3 – 5 minutes.

Add garlic, parsley, and lemon juice, and continue to cook for another 2 minutes. The top of the fish should be golden brown and flip easily out of the pan. 

To test the fish for doneness, insert a fork or metal skewer into the flesh of the fish for ten seconds. If it feels warm to the touch and the fish feels firm, it is cooked through.

Transfer the fish to a serving platter, and garnish with salsa verde.