Simple Pan-Fried Trout with Garlic Butter (Pstruh na cesnakovom masle)
Details
A classic Slovak fish dish that's quick, garlicky, and utterly delicious.
Ingredients
Instructions
Prepare the Fish
Rinse the trout under cold running water and pat them dry inside and out with a paper towel. Squeeze fresh lemon juice inside the cavity of each fish.
Make the Garlic-Herb Mix
In a small bowl, mix the pressed garlic with salt. Add the finely chopped parsley, basil, and oregano, and mix well.
Stuff the Trout
Fill the cavity of each trout with a portion of the garlic-herb mixture.
Pan-Fry the Trout
Lightly dust the stuffed trout with all-purpose flour. In a large non-stick skillet, melt a generous amount of butter over medium heat. Carefully place the trout in the hot pan and fry briefly on both sides until lightly golden.
Bake to Finish
Preheat your oven to 400°F (200°C). Transfer the pan-fried trout to a buttered baking dish. In the small bowl with the remaining garlic-herb mixture, add about 40-50g of softened butter and mix to create a paste. Spread this garlic-butter paste over the top of the fish. Bake for about 20 minutes, or until the fish is cooked through and golden on top. For a crispier skin, you can switch to the broiler for the last few minutes, watching carefully to prevent burning.
Serve
Serve the delicious garlic trout immediately with boiled potatoes and a fresh vegetable salad. Garnish with a sprinkle of fresh chives and a wedge of lemon.
Recipe reviews
Leave a review
Sign in to share your review.
Reviews
More recipes
A St. Patrick's Day Feast: Creamy Garlic Seafood Chowder
Celebrate St. Patrick's Day with this luxuriously creamy and comforting seafood chowder. It's packed with a bounty of fish and shellfish, and gets a huge flavour kick from a very generous amount of garlic.
Filipino Fiesta Sizzling Garlic Beef Salpicao
Get ready for a flavour fiesta with this sizzling Beef Salpicao! Tender beef cubes are stir-fried in a ridiculously garlicky, buttery sauce for a truly unforgettable Filipino classic.