Pan-Fried Trout Stuffed with Lemon and Garlic

This recipe is ideal for any type of fish and is very quick to prepare. Trout pairs well with steamed rice, garlic creamed spinach, or fresh green salad.

2 whole rainbow or brook trouts, scaled and gutted
1 large lemon, thinly sliced
4-8 cloves garlic, thinly sliced
sea salt
black peppercorns, freshly ground
splash white wine, optional
extra virgin olive oil

Garnish:
extra lemon, if desired

Rinse trout inside and out with cold water, pat with paper towels to dry.

Rub the whole fish with sea salt and freshly ground black pepper. Place a few lemon slices and as many as desired garlic slices into fish cavity. (This is done to add their flavours and scents to the fish.) Set aside any leftover lemon and garlic slices.

Heat a Tbsp. or two of olive oil in an extra large frying pan or grill pan (cast-iron is ideal). Once hot, gently place the whole trouts in the pan, fry for about 6-8 minutes. Gently flip, add a splash or two of white wine, at this point if you have any extra garlic add it to the pan. Fry/cook the fish for another 6-8 minutes, or until all liquid has been absorbed and the fish skin is nice and crispy. Cooking times may vary depending on fish size and weight. Make sure the fish feels firm before serving.