Easy Pan Seared Trout Fillet with Watercress Vinaigrette
Quick and easy Pan Seared Trout Fillet topped with a light and refreshing Watercress Vinaigrette - perfect for any occasion, any time of day!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
For the watercress vinaigrette
- 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.
Calories: 565kcal | Carbohydrates: 5g | Protein: 34g | Fat: 44g | Saturated Fat: 6g | Cholesterol: 93mg | Sodium: 265mg | Potassium: 847mg | Sugar: 4g | Vitamin A: 205IU | Vitamin C: 5.2mg | Calcium: 28mg | Iron: 1.6mg