Pan Fried Trout with Capers and Crispy Sliced Pancetta
Pan Fried Trout with Caper, Lemon and Crispy Sliced Pancetta
Recipe by: Claire Winstanley
Preparation time: 10min
Cooking time: 20min
2x 250g Woolworths Lightly smoked Rainbow trout, cut into 3 pieces
2 tablespoons capers, drained
1 garlic clove, thinly sliced
1 lemon, thinly sliced
100g Sliced Italian Smoked Pancetta
Heat olive oil in a large frying pan over a medium heat. Season the trout with sea salt and freshly ground pepper and cook skin side down for 2-3 minutes, until the skin is crisp and golden. Turn over and cook for one further minute then remove to a platter and keep warm.
Return the pan to the heat and tear pieces of the sliced pancetta into the pan. Tip the capers, garlic and lemon slices and sizzle until the capers burst. Spoon over the trout and serve with pasta.