Trout with a Zesty Lemon Twist

Ingredients

• 4 cups all-purpose flour
• 2 tablespoons lemon pepper
• 1 ½ tablespoons salt
• ½ teaspoon dried thyme
• ½ teaspoon cayenne pepper
• 1 teaspoon onion powder
• ¼ cup grated lemon zest, divided
• 4 (6 ounce) fillets rainbow trout
• 1 lemon
• ½ cup lemon juice
• ½ cup extra-virgin olive oil

Step 1

Whisk the flour, lemon pepper, salt, thyme, cayenne, and half of the lemon zest in a big bowl. In a separate shallow dish, combine the lemon juice with the rest of the lemon zest. Give the trout fillets a quick dip in the lemon juice mixture—just about a minute is enough.

Step 2

Heat some oil in a large skillet over medium heat. Then, coat the trout fillets in the flour mixture, making sure both sides are covered, and shake off any extra. Carefully place the fillets in the hot oil and cook them for about 3 to 4 minutes on each side, until they’re golden and flake easily with a fork. You can toss out the leftover lemon juice now.

Step 3

Once cooked, transfer the fish to some paper towels to drain briefly. Serve with a lemon wedge on the side for an extra pop of citrus.