Once the oil is very hot, add the trout, skin-side down, and cook for 3-4 minutes or until the skin is very crispy and
TenTender potatoes and juicy, flavorful cherry tomatoes form a delicious and spicy broth for this skillet-fried trout dish. To the broth, we added a touch of butter for just the right amount of richness in this dish that is easy to whip up but looks and tastes like a fancy restaurant.
Skillet-Fried Trout with Tomatoes and Potatoes
- Pat the trout dry and season all over with salt and pepper. Scrub the potatoes and quarter. Peel and slice the shallots into wedges. Peel and mince the garlic.
Prepare the Vegetables:
- Heat 1 tablespoon cooking oil in a wide skillet over medium-high. First, add the potatoes and cook, stirring occasionally, for 10-12 minutes or until they begin to turn golden brown. Next, add the shallots and cook for an additional 2 minutes.
- Add the cherry tomatoes and cook for 5 minutes and then season all over with salt, pepper, and crushed red pepper to taste. Add the garlic to the skillet and cook for 45 seconds or until fragrant.
- Add the butter to the skillet. Once melted and frothy, pour in the white wine and scrape up any browned bits stuck to the bottom. Bring to a boil and add the chicken stock. Taste and season to your preferences.
- Turn the heat to very low and simmer for 20 minutes or until the broth has reduced slightly and the potatoes are fork tender.
Fry the Trout:
- Once the broth is almost done cooking, prepare the trout. Heat the remaining 1 tablespoon cooking oil in a skillet over medium-high heat.
- Once the oil is very hot, add the trout, skin-side down, and cook for 3-4 minutes or until the skin is very crispy and releases easily from the pan. Flip the trout and cook an additional 2-3 minutes or cook until the fish is prepared to your desired internal temperature. Turn off the heat.
- Ladle the broth into bowls and place a trout fillet on top. Serve with a sprinkle of minced parsley and a glass of the remaining white wine, if desired. Enjoy!