fillet Cooking Directions

PANFRIED

Get your pan hot and grease with plenty of butter. Prep the thawed fillet by patting it dry with a paper towel. Season with salt and pepper and lay the trout in the pan skin-side down and fry for 3-4 minutes. Flip once and cook another 1-2 minutes to sear the other side. Squeeze some fresh lemon juice on top and enjoy!

IN THE OVEN

Place the fillet on a parchment-lined pan, drizzle with olive oil, season with salt and pepper and scatter herbs or lemon slices over the top. Bake for 12 minutes at 400°F.

Squeeze fresh lemon over the top and enjoy!

ON THE GRILL

Drizzle the fillet with olive oil, then salt and pepper to taste. Get the grill hot and lay the fillet on skin-side down. Cook a few minutes and then flip once to sear the other side. Top with a squeeze of fresh lemon juice.

For best results, thaw trout fillets overnight in the refrigerator by placing them on a plate or tray to catch any drips. For a quicker option, keep the fillets sealed and submerge them in cold water, changing the water every 30 minutes until thawed.

Click here to learn more about our Virginia Trout Collective line.