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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.
Servings: 4
Ingredients
- Trout fillets
- 4 (6-ounce)
- Salt
- 1/2 teaspoon, or to taste
- Black pepper
- 1/4 teaspoon, or to taste
- Olive oil
- 2 tablespoons
- Garlic
- 4 cloves, minced
- Lemon
- 1, juiced
- Parsley
- 1/4 cup, finely chopped
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.
Dietary Information
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
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