Rainbow Trout Fillets in Lemon and Parsley

Posted by Cathy Dickerson

Well this is hardly a recipe it's so quick & simple... but another idea and very healthy. Trout is low in fat (a third of the fat of salmon) and low in calories. Great source of iron, calcium, selenium and vitamins A, B1, B2, B6 and B12.

Ingredients: (Serves 1-2)

- 2 fresh fillets of rainbow trout (1 fillet - approx 100-120g cooked so adapt as needed)

- Juice of half lemon

- Fresh parsley chopped

- Salt and pepper to taste

- 2 teaspoons of olive oil


    • Sprinkle fillets with salt and fresh ground black pepper

    • Heat oil over medium high heat in a non stick pan

    • When hot add the fillets and cook for 1 minute each side

    • Add lemon juice and once sizzling, add parsley and turn heat down and cook for another 2 minutes

    • Serve with favourite veg - in photo, sweet potato mash, purple sprouting broccoli and carrots

Variations: add a few prawns for extra protein content