| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
serves
|
Ingredients
Dill Sauce
- 3/4 cup sour cream
- 2 tsp dijon or hot English mustard
- 1/2 tsp garlic powder or 1 clove garlic minced
- 2 1/2 tbsp fresh dill finely chopped
- 1 tsp lemon zest
- 1 tsp lemon juice more or less to taste
- 2 tbsp olive oil
- 1/2 tsp Salt
Fish
- 4 125g trout fillets
- 1 tbsp butter cooking
- 1 tsp Salt
- 1/2 tsp cracked pepper
Ingredients
Dill Sauce
Fish
|
Instructions
- 1. Mix the dill sauce ingredients together (mix well to loosen the sour cream). Adjust consistency with oil and tartness with lemon juice. Set aside for 10 minutes if you can - if using fresh garlic, set aside for 20 min.
- 2. Pat fish dry with paper towel. Sprinkle with salt and pepper.
- 3. Heat oil in skillet over medium high heat. Place fish in skillet skin side down. Cook for 2 minutes, then flip and cook the other side for 1 1/2 minutes.
- 4. Remove from skillet onto serving plates. Serve with dill sauce on the side, garnished with fresh dill and lemon wedges if desired.
- 5. Serve with seasonal veggies or a salad.
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