Lemon Honey Trout

You can have your fish and dress it with lemon. This recipe is so easy that your family and friends will think yo spent hours preparing it. This Lemon Honey Trout will become a favourite at your table. The simple sauce dresses it up and makes it luscious. Being half Sicilian, I know the value of lemons in everyday cooking. They are a staple in our house. If we don’t have lemons, our cupboards might as well be bare. I use them even in a simple lemon garlic spaghetti that I make.

Lemons in Italian Cooking

Lemons are a crucial flavour enhancer; they are equivalent to salt in the Mediterranean kitchen. Adding a bit of lemon juice will change the taste of your dish by giving it a zing. We use it in both sweet and savoury dishes. Sometimes when you use whole lemons you can get a bit of a bitter taste, but that also compliments a dish. It especially cuts the greasiness of dishes and gives food a clean and fresh taste. We always had lemon wedges on our table and sometimes we ate lemons as you would oranges. Well, pieces of them. lol

My favourite lemons are from the Amalfi Coast, although Sicilian ones are next on my list. Both are sweet and fragrant. They are plump with lots of zest, not like the ones we find in our grocery stores.

A great Lemon Dessert on my blog

With the holidays approaching you might like this light lemon mousse to finish any meal https://recipesatmytable.com/lemon-yogurt-mousse/

The filets are fresh from a fish market. Remember that fish should not smell fishy. This has a clean smell and the colour is just beautiful. I pat them dry with paper towels and salt and pepper them.

I cut each piece into portions. Leave the skin on. Set up your dredging station. Dip the fish first into the egg mixture and then into bread and cornmeal.

Make sure the pan is hot before you add 1 tbsp of butter and 2 tbsp of olive oil. I like to heat the pan on medium and keep the temperature steady at this. Nothing burns.

In a small bowl, I place the honey, lemon juice, zest and butter. Into the microwave it goes for 30 seconds.

Then onto the platter it goes. It is ready for the sauce.

I serve it with a nice side of green beens and small potatoes. You can see how that butter, lemon and honey sauce dresses this up. YUM!!

Print

Lemon Honey Trout

Servings 4

Author Renata Solski

Ingredients

• 4 good portions of trout
• 1/2 cup polenta cornmeal
• 1/2 cup all purpose flour
• 1 tsp Italian seasoning
• 1/4 cup parmesan cheese
• 1 egg
• 2 tbsp cream
• 2 tbsp butter
• 2 tbsp butter
• 1 lemon
• 2 tbsp olive oil
• fresh parsley or dill for dressing

Instructions

1. Rub the trout with the lemon.
2. Take a bowl and stir together the cornmeal, flour, Parmesan, and Italian seasoning. Set aside
3. Whisk together the egg and cream. Set aside
4. Salt and pepper the fish, rubbing it well.
5. Dip the trout into the egg mixture and then the bread mixture.
6. Melt 1 tbsp of butter in a large frying pan. Add the olive oil.
7. Fry the trout about 4 minutes per side.
8. Remove fish and place on a platter.

9. Mix the honey, juice of half a lemon, and the zest of half a lemon. Put in 1 tablespoon of butter. Place in microwave for 30 seconds until melted. Drizzle over the fish.

10. Dress with some chopped parsley or dill.