Sauteed Rainbow Trout


  1.  Dredge trout lightly in Old Bay seasoned flour. Sauté trout skin side up until golden brown. Turn trout over and finish cooking. 
  2. Remove skin from trout, present on plate skin side down.

  3. Place lemon parsley butter on trout. 

  4. Heat angel hair with smoked tomatoes, garlic and fresh basil. 

  5. Serve trout with pasta, green beans and a garnish of fresh sliced lemon and micro greens.


  • 2 oz Assoluti Angel Hair Capellini, cooked
  • 1 tsp capers, drained and rinsed
  • 3 oz Peak Fresh Produce® Green Beans, cooked
  • 1 oz Lemon-parsley compound butter
  • 1/8 oz Rainbow Micro Greens
  • 1 fillet Bay Winds Rainbow Trout, 5-7 oz
  • 2 oz Peak Fresh Produce® Tomato(es), Roma , smoked