NUTRITION

SERVINGS

INGREDIENTS

7 oz trout fillet

1 tsp avocado oil

1 cup cherry tomatoes

1 clove garlic

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

0.25 tsp red pepper flakes

PREPARATION

• 1

  Pat the trout fillet completely dry with a paper towel and season both sides with sea salt and black pepper.

• 2

  Heat the avocado oil in a medium non-stick skillet over medium-high heat until shimmering.

• 3

  Place the trout in the pan skin-side down and press gently with a spatula to ensure even contact for a crisp finish.

• 4

  Sear for 3 to 4 minutes until the skin is golden, then flip and cook for another 1 to 2 minutes until just opaque.

• 5

  Remove the trout from the pan and set aside on a plate to rest.

• 6

  In the same skillet, add the cherry tomatoes and red pepper flakes, cooking for 3 minutes until the skins begin to burst.

• 7

  Stir in the minced garlic and cook for 30 seconds until fragrant, then remove from heat.

• 8

  Stir in the lemon juice and fresh parsley, then spoon the zesty tomato mixture over the trout fillet and serve immediately.