Ingredients
- 2 units skin on trout fillets
- 2 tbsp coconut oil
- 2 units garlic clove minced
- 3 tbsp chopped fresh parsley
- 1 tbsp organic lemon juice
- Salt and Pepper to taste
Servings: leaves
Instructions
- Heat a non-stick skillet over medium-high heat. Melt coconut oil. Cook trout fillets, skin side down, for 2 minutes,
- Carefully flip with a thin wide spatula.
- Cook for another minute or until almost cooked through, then add garlic, parsley, and lemon juice
- Continue to cook for another minute or so until the fish is golden brown and the flesh flakes off easily with a fork
- Serve with any vegetable of your choice. It goes great with asparagus if you have some:)
