This recipe is wonderful on a summer night. It doesn’t take long to prepare but will appear like you spent a lot of time on it. When I have friends over for dinner on a busy weeknight, I prepare this and usually get a lot of “ooh’s” because it’s so colorful and fresh-looking. This is one of my go-to dishes when I want to make something special but don’t have a lot of time. It’s also simple enough to prepare while camping!
When preparing this trout dish, use two skillets to cook this quickly, or cook it in two batches while keeping the first batch in a warm oven until ready to serve.
Pan Fried Trout with Summer Vegetables
- (4) 8-ounce fresh whole brook or rainbow trout, cleaned and boned with heads and tails intact
- 12 fresh basil leaves plus 6 thinly sliced fresh basil leaves, divided
- 12 sprigs fresh Italian parsley
- 4 tablespoons olive oil, divided
- 6 cloves garlic, peeled and thinly sliced, divided
- 5 small plum tomatoes, seeded and chopped, divided
- 2 medium zucchinis, trimmed and chopped, divided
- 1 cup frozen petite yellow corn kernels, divided
Rinse and thoroughly dry the trout inside and out with paper towels. Fill each trout cavity with 3 fresh basil leaves and 3 sprigs Italian parsley. Using kitchen twine, tie each trout cavity closed. Season each trout with salt and pepper.
Heat 2 tablespoons oil in 2 large skillets each over high heat until the oil begins to shimmer. Add half the garlic to each skillet and cook, stirring, for about 3 minutes. Remove the garlic from the oil and discard.
Place 2 trout in each skillet and cook until brown and slightly crisp, about 3 to 4 minutes per side. Reduce the heat to low and add about half the vegetables and half the thinly sliced basil leaves to each skillet; simmer until the vegetables are cooked but still firm and the fish flakes easily with a fork, about 8 to 10 minutes. Transfer the cooked fish and vegetables to a platter and serve immediately.