Heat the oven to 200°F. In a small bowl, whisk together the lime juice, lime zest, 1/8 tsp. of the salt, and a pinch of pepper. Add the olive oil slowly, whisking. Cover a baking sheet with paper towels.
In a large non-stick frying pan, heat the cooking oil over moderately high heat. Sprinkle the trout with the remaining 1 tsp. salt and 1/2 tsp. pepper. Put half the fillets in the pan, skin-side down, and cook until golden, about 3minutes. Turn and cook until just done, about 1 minute longer.
Transfer the fillets to the prepared baking sheet, skin-side up and keep warm in the oven while cooking the remaining fillets. Add more oil between batches if necessary.
Serve, skin-side up, surrounded by the lime dressing.
Ingredients
Directions
Heat the oven to 200°F. In a small bowl, whisk together the lime juice, lime zest, 1/8 tsp. of the salt, and a pinch of pepper. Add the olive oil slowly, whisking. Cover a baking sheet with paper towels.
In a large non-stick frying pan, heat the cooking oil over moderately high heat. Sprinkle the trout with the remaining 1 tsp. salt and 1/2 tsp. pepper. Put half the fillets in the pan, skin-side down, and cook until golden, about 3minutes. Turn and cook until just done, about 1 minute longer.
Transfer the fillets to the prepared baking sheet, skin-side up and keep warm in the oven while cooking the remaining fillets. Add more oil between batches if necessary.
Serve, skin-side up, surrounded by the lime dressing.