Trout with Parmesan and Thyme
2 servings
15 minutes
Trout with parmesan and thyme is an exquisite dish of Italian cuisine that combines the tenderness of fish, the spiciness of thyme, and the rich flavor of parmesan. The origins of this recipe trace back to Mediterranean tradition, where simple ingredients create a wonderful harmony of taste. A light crust of melted cheese gives the dish a special texture, while the aroma of thyme enhances the freshness of the fish. A salad mix with balsamic dressing adds a refreshing note and makes the dish perfectly balanced. It is served with capers that add a slight piquancy. This is an ideal option for both a romantic dinner and a light yet elegant lunch. Trout with parmesan and thyme is a celebration of flavor that requires no complicated cooking but guarantees refined enjoyment.
1
Rinse the trout fillet in cold water and dry it with a paper towel.
- Trout fillet: 2 pieces
2
Add olive oil to a heated pan and place the trout skin-side down. Fry for 2-3 minutes on one side.
- Olive oil: 5 tablespoon
- Trout fillet: 2 pieces
3
Flip the fillet, sprinkle with dried thyme, and top with grated Parmesan.
- Dried thyme: pinch
- Parmesan (Parmigiano Reggiano): 50 g
4
Cook for another 2 minutes. Then leave it in the pan and quickly prepare a salad as a side dish.
5
Take a salad mix, preferably an Asian combination of chard, mizuna, and tatsoi.
- Mixed salad leaves: 1 bunch
6
Mix olive oil, balsamic vinegar, juice of half a lemon, and crushed coriander.
- Olive oil: 5 tablespoon
- Balsamic vinegar: 1 tablespoon
- Lemon juice: 30 ml
- Ground coriander: 1 teaspoon
7
Pour the dressing over the salad and mix. Add salt to taste.
- Sea salt: to taste
8
Place the salad and fish on a plate and add some capers.
- Capers: 6 pieces
