Teresa's Recipes
Trucha al Ajillo
Trucha al Ajillo, or Trout with Garlic, is a cherished dish from the heart of Spain. This dish, with its tender trout fillets, is kissed by golden garlic-infused olive oil and a hint of fresh lemon. It's a symphony of simple ingredients coming together to create an aromatic and full-flavored dish that'll transport you to a Spanish countryside with every bite.
Ingredients
- 4 (6-ounce) Trout fillets
- 1/2 teaspoon, or to taste Salt
- 1/4 teaspoon, or to taste Black pepper
- 2 tablespoons Olive oil
- 4 cloves, minced Garlic
- 1, juiced Lemon
- 1/4 cup, finely chopped Parsley
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 350
- Fat: 20g
- Carbs: 1g
- Protein: 38g
- Sodium: 350mg
- Sugar: 0g
Instructions
- Rinse the trout fillets and pat them dry. Season both sides with salt and pepper.
- Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic and sauté until it turns golden and fragrant, about 1-2 minutes.
- Carefully place the trout fillets in the skillet, skin side down. Let them cook undisturbed for about 4 minutes or until the skin is crispy.
- Gently flip the fillets and cook for another 3 minutes, or until the fish flakes easily with a fork.
- Drizzle the fresh lemon juice over the cooked trout fillets to enhance their flavor.
- Sprinkle the finely chopped parsley over the trout, giving a vibrant pop of color and a fresh herbal note.
- Serve immediately while hot. This dish pairs wonderfully with a side of roasted potatoes or a fresh green salad.
Tips
- Avoid moving the fillets too much while they're cooking to ensure they get a good sear.
- Feel free to add a dash of paprika or red chili flakes to the garlic oil for a touch of heat.
- A thin spatula will be helpful to flip the trout fillets without breaking them.