Marinating Austria's lake-and-river trout in olive oil, lemon and thyme before pan-frying gives you a main course with no butter or flour at all. Ideal for ketogenic and dairy-free eating, it comes together quickly enough for a weeknight dinner too.
Mix the olive oil, lemon juice, thyme, crushed garlic, salt and pepper and pour it over the trout fillets.
Cover the trout with the marinade and refrigerate, letting the thyme and lemon flavour soak in.
Cook the marinated trout fillets skin-side down in a pan over medium heat for 5 minutes, then flip and cook for another 4 minutes.
Pat the trout dry with paper towel before it goes into the pan — a wet surface stops the skin from crisping. Allergens: contains fish.
Swapping the thyme for dill gives a lighter, fresher flavour; the marinating time stays the same.
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