2 Trout Filets, skinned and boned
2 oz. Olive Oil
1/2 Cup All-Purpose Flour Seasoned with Pinch of Salt and Pepper
1 Tbsp Fresh Lemon Juice
Vegetables (Suggested)
1 Medium Zucchini cut into matchsticks
1 Medium Yellow Squash cut into matchsticks
1 Small Red Onion Julienne Cut
1 Red or Yellow Pepper Julienne Cut
6 Pieces Asparagus Cut on Small Bias
1 Carrot Peeled and Shredded
1 Cup Sugar Snap Peas or Snow Peas
1/2 Pound Bacon, Diced
For Garnish (Optional)
1 Sweet Potato Sliced Thin for Fried Sweet Potato Chips
1 Thin Sliced Onion Dusted in Flour, Fried Golden Brown
Method - You will need two separate pans for this dish.
To prepare trout - Dredge trout filets in seasoned flour.
Add olive oil to saute pan, and preheat.
Add trout filets and saute until browned lightly on both sides.
Drizzle with fresh lemon juice.
Vegetables - Saute diced bacon until it begins to brown, do not discard drippings.
Add vegetables to bacon drippings and saute until crisp tender.
Top trout filets with vegetables, garnish with fried onions and sweet potato chips.
