Crisp-skinned trout, a drizzle of lemon, and a side of colorful, tender vegetables — this dish brings rustic simplicity to your dinner table. It’s the kind of recipe that feels both elegant and effortless, echoing the clean, natural flavors of a countryside meal. Light, balanced, and subtly aromatic, it’s the perfect centerpiece for a refreshing weeknight dinner or a relaxed weekend gathering.
Ingredients:
4 trout
1 lemon
Salt
1/2 cup flour
Cooking oil
1 medium onion
2 garlic cloves
2–3 tablespoons tomato purée
2 tablespoons chopped parsley
1/2 cup white wine
1 carrot
1 cup broccoli or cauliflower florets
1 cup green beans
Preparation:
Clean and rinse the trout, then season with salt and sprinkle with lemon juice. Lightly coat the fish with flour and fry in heated oil until golden. Place the fried trout aside in a warm spot.
Chop the onion and garlic, then sauté them in heated oil. Add the tomato purée and white wine, and let it cook for a few minutes.
Meanwhile, boil all the vegetables in lightly salted water until tender, then drain.
Serve the trout with the boiled vegetables, sauce, and lemon slices.
