Today’s offering is a very quick and easy Pan Seared Trout Fillet topped with a light and refreshing Watercress Vinaigrette – a beautiful fish recipe that’s perfect for any occasion, any time of day! Yeah, that’s even for breakfast, you know; well, if you’re so inclined that is…
Personally, I must say that fish is one of the proteins that I will easily eat in the morning. The refreshing lemony watercress vinaigrette that covers this particular piece of fish makes it even easier to eat as the first meal of the day.
I’ve been enjoying this for breakfast this week with a little bit of white rice and steamed Brussels sprouts. Way to start the day, if you ask me.
Of course, you could just as well eat this for lunch, or even dinner, if you preferred (which I really wouldn’t be surprised if you did!)
It comes together just as quickly and easily, not matter what time of day you decide to eat it.
Oh, and also too, you could very well use salmon instead of trout, if that was easier for you, or if that’s all you could get your hands on. Both types of fish are extremely similar in nature and texture and as such, are very much interchangeable, too.
As for the watercress vinaigrette is also entirely up to you to make it or not, but keep in mind that it does add a lot, both visually and flavor-wise, to the whole eating experience.
To make the vinaigrette, simply grab a small bowl or measuring cup and combine some extra-virgin olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt and pepper and mix vigorously with a fork until well combined and emulsified. Then, stir in the chopped watercress leaves and set aside.
Oh, and if you couldn’t get your hands on watercress or weren’t really a fan, you could very well replace it with fresh spinach leaves, cilantro or even parsley.
Once the vinaigrette is out of the way, you can get busy working on the fish.
Heat a few tablespoons of olive oil in a large, heavy skillet over high heat; once the pan is really hot, carefully place the trout fillets in the pan, skin side down.
Sprinkle with salt and pepper and cook for about 3 minutes, or until the skin gets nice and golden.
You should be able to tell when your fish is ready to be flipped just by looking at the sides. When it starts to turn opaque and forms a tiny bit of a crispy golden line around the edges, it’s a good indication that it’s ready to flip!
Once your fillets have been turned over, continue cooking them for another 3 to 5 minutes, depending on desired level of doneness.
Remove the fish from the pan promptly (otherwise it’ll keep cooking) and serve without delay…
Spoon some of that delicious watercress vinaigrette on top of your fish fillets and garnish with lemon slices and fresh watercress leaves, if desired.
Oh! For some reason, this makes me long for summer sooooo bad!
Can you get a sense of how perfectly moist and juicy this piece of fish is? Not an ounce of dryness in sight, I can tell you that much!
You demand proof? Happy to oblige: let’s dig in!!
- 4x 175g (6oz) fresh trout or salmon fillets, skin on
- 2-3 tbsp extra-virgin olive oil
- sprinkle of salt and pepper
- ½ cup (120ml) extra-virgin olive oil
- 2 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp unpasteurized honey
- ¼ tsp salt (I use Himalayan salt)
- ¼ tsp ground white pepper
- ½ cup chopped watercress leaves
- Fresh watercress leaves
- Lemon slices
- In a small bowl or measuring cup, combine all the ingredients for the vinaigrette except for the watercress and mix vigorously with a fork until well combined and emulsified. Stir in watercress and set aside.
- Heat a few tablespoons of olive oil in a large, heavy skillet over high heat; once the pan is really hot, carefully place the trout fillets in the pan, skin side down. Sprinkle with salt and pepper and cook for about 3 minutes, or until the skin gets nice and golden, then flip the fillets and continue cooking for a further 3 to 5 minutes, depending on desired level of doneness.
- Remove the fish from the pan and serve promptly, covered with a generous amount of the watercress vinaigrette.
- Garnish with lemon slices and fresh watercress leaves, if desired.