Pan-Seared Trout with Fiddlehead Ferns

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Pan-Seared Trout with Fiddlehead Ferns

Serves 4


4 trout fillets, skin on

1/2 pound of fiddlehead ferns, washed and trimmed

2 tablespoons of extra-virgin olive oil

1 tablespoon of butter

1 lemon, zested and juiced

Salt and pepper to taste


Season the trout fillets with salt and pepper on both sides.

In a large skillet, heat the extra-virgin olive oil over medium-high heat. Add the trout fillets, skin side down, and cook for 3-4 minutes, or until the skin is crispy and golden brown.

Flip the trout fillets over and cook for an additional 2-3 minutes, or until the flesh is cooked through.

Remove the trout fillets from the skillet and transfer them to a serving dish. Keep them warm.

In the same skillet, melt the butter over medium heat. Add the fiddlehead ferns and cook for 2-3 minutes, or until they are tender.

Remove the skillet from the heat and add the lemon zest and juice. Season with salt and pepper to taste.

Spoon the fiddlehead ferns over the top of the trout fillets.

Serve the Pan-Seared Trout with Fiddlehead Ferns immediately.

This recipe is both delicious and sustainable because it features trout, which is a sustainably-raised fish. By using fiddlehead ferns, which are a seasonal and locally-grown vegetable, you can reduce the environmental impact of the recipe. Plus, by using butter instead of heavy sauces or seasonings, you can create a healthy and eco-friendly dish. Enjoy your Pan-Seared Trout with Fiddlehead Ferns!

  • Calories: 240
  • Total Fat: 15g
  • Saturated Fat: 4g
  • Cholesterol: 60mg
  • Sodium: 140mg
  • Total Carbohydrates: 5g
  • Dietary Fiber: 2g
  • Sugars: 1g
  • Protein: 21g

The nutritional values provided are for one serving, and please keep in mind that these values may vary based on the brand and quantity of ingredients used.