How To Make Pan-fried Trout with Bacon, Almonds & Beetroot
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Serves:
Ingredients
- 4 trout fillets
- 8 strips of bacon
- 1 cup sliced almonds
- 4 roasted beetroot, sliced
- salt and pepper to taste
- 2 tbsp olive oil
Instructions
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Season the trout fillets with salt and pepper on both sides.
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Heat 1 tbsp of olive oil in a large skillet over medium heat.
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Place the trout fillets in the skillet, skin-side down, and cook for 3-4 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until the fish is cooked through. Remove from the skillet and set aside.
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In the same skillet, cook the bacon until crispy. Remove from the skillet and set aside.
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In the same skillet, add the sliced almonds and cook for 2-3 minutes until lightly toasted.
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To serve, place the trout fillets on a plate. Top with crispy bacon, toasted almonds, and sliced roasted beetroot. Drizzle with the remaining olive oil.
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Serve hot and enjoy!
Nutrition
- Calories : 350kcal
- Total Fat : 20g
- Saturated Fat : 4g
- Cholesterol : 80mg
- Sodium : 500mg
- Total Carbohydrates : 10g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 30g
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