Adapted from:



  1. Generously season the rainbow trout fillet with the garlic powder, paprika, salt, and pepper.
  2. Heat the olive oil in a pan over medium heat.
  3. Add the fillet to the pan skin side down and cook for 3-5 minutes, or until skin is crisp. Flip the fish and let it cook for another 2 to 3 minutes or until the fish is cooked through and flakes easily in the thickest part of the fillet. 
  4. Remove the fish from the pan and squeeze lemon juice into the hot pan to deglaze (watch for steam – you could also use white wine to deglaze here, if desired). Stir, scraping the bottom until just slightly thickened. Use a spatula to scrape the sauce out of the pan and over the fish. Serve.


  • It’s quite easy to make a one-pan dinner with these pan fried rainbow trout fillets. Just sautée some vegetables such as onions, cherry tomatoes, zucchini, or mushrooms in a pan with some garlic and fresh or dried herbs before adding the fish. Serve with some steamed rice or roasted potatoes for a simple summer meal.