Polish Trout with Pilaf
A flavorful and light German-inspired dish featuring pan-seared trout served with a side of Polish-style pilaf.
Ingredients
- ●4 trout filletsfresh and skin removed
- ●2 tablespoons silkily smooth butter
- ●1/2 cup polish rye bread crumbs
- ●1 juicy lemonjuice and wedges for serving
- ●1 cup cooked pilaf
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Rinse the trout fillets and pat them dry with a paper towel.
- 3
In a small bowl, mix together the butter, polish rye bread crumbs, and a pinch of salt and pepper.
- 4
Place the trout fillets on a baking sheet lined with parchment paper.
- 5
Sprinkle the butter mixture evenly over the trout fillets.
- 6
Bake in the preheated oven for 12-15 minutes or until cooked through.
- 7
While the trout is baking, heat a tablespoon of butter in a saucepan over medium heat.
- 8
Add the cooked pilaf to the saucepan and stir to combine with the butter.
- 9
Serve the pan-seared trout with the Polish-style pilaf and a squeeze of fresh lemon juice.
- 10
Garnish with lemon wedges and serve immediately.