Pan seared trout recipe with tzatziki
16 Minutes
Excellent source of protein
One of the easiest and best trout recipes I’ve tried! Trout fillets, seasoned with a couple of warm spices and quickly seared in extra virgin olive oil.
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  • 1 1/2 tsp ground coriander
  • 1 tsp sweet paprika
  • 1 tsp all-natural garlic powder (or 1 to 2 tsp garlic paste)
  • 1 1/2 lb trout fillet
  • Salt and Pepper
  • All-purpose flour for coating (no more than 1/2 cup)
  • Extra virgin olive oil
  • Lime wedges, for serving


  • Mix the coriander, paprika, and garlic powder in a small mixing bowl.

  • Pat the trout fillet dry. Sprinkle with salt and black pepper on both sides, then season with the spices on both sides.

  • Coat the seasoned fish with the flour, shake off any excess flour (you only want a very thin layer).

  • In a large cast-iron skillet, heat about 3 to 4 tbsp olive oil over medium-high heat until shimmering but not smoking (see note). Sear the trout fillets for 3 minutes on each side (start with the skin-side down, and use a spatula to very carefully flip the fish fillets over).

  • Remove the fish from the pan and place it on a tray lined with paper towel to absorb any excess oil.

  • Transfer to serving platter and finish with a squeeze of fresh lime juice.