Pan-Seared Trout with Fennel and Rice

Start by preparing the ingredients Rinse the trout fillets under cold water and pat them dry with paper towels. Trim the fennel bulb, remove the stems, and thinly slice it. Rinse the rice under cold water until the water runs clear. Cut the lemon into wedges.

2.Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a skillet over medium heat.

3.Add the sliced fennel to the skillet and sauté for 5-7 minutes until softened. Season with salt and pepper. Remove the fennel from the skillet and set it aside.

4.In the same skillet, add the remaining tablespoon of olive oil. Season the trout fillets with salt and pepper, then place them skin side down in the skillet. Cook for 3-4 minutes until the skin is crispy.

5.Flip the fillets and cook for another 2-3 minutes until the fish is cooked through. Squeeze some lemon juice over the trout.

6.While the trout is cooking, prepare the rice according to package instructions.

7.Serve the pan-seared trout alongside the sautéed fennel and fluffy rice. Garnish with fresh parsley and lemon wedges. Enjoy your delicious pan-seared trout with fennel and rice!