Rainbow Trout with Leeks

cuisine American
difficulty Simple
season Year Round
serves 2

Ingredients

2 head on cleaned and deboned trout 1 leek, about 8” white and tender green parts only 1/2 cup panko bread crumbs 2 garlic cloves, minced 2 teaspoons2 teaspoons fresh thyme leaves 2 tablespoons2 tablespoons parsley, minced 2 tablespoons2 tablespoons butter, melted 1 lemon, zest and juice Sea salt and freshly ground black pepper 2 tablespoons2 tablespoons olive oil 2 lemon wedges

Directions

  1. Turn on the broiler.
  2. Cut the leek in half lengthwise and rinse under cold water removing any grit and dirt. Dry thoroughly. Slice the leek into 1/4” lengths that, depending on the width of your fish, lay across the body of the fish in rows.
  3. In a SMALL BOWL, combine the bread crumbs, minced garlic, thyme, parsley, melted butter, zest, 2 tablespoons lemon juice, 1 teaspoon salt, and 1 teaspoon pepper. Divide the mixture and sprinkle over the top of the fish.
  4. Heat a 12 INCH SKILLET OVER medium high heat. Coat the skillet with olive oil and immediately add the fish to the pan, skin side down, and cook the fish about 6 to 7 minutes until the skin is brown and crispy. Place the skillet under the broiler and cook until the leeks and bread crumbs are golden and crisp, about 2 minutes. Serve immediately.