Cornmeal-Crusted Trout with Cucumber-Radish Salad

By jargrr

Ingredients

• 4 boneless trout fillets (1 pound total), patted dry
• Salt and pepper
• 3/4 cup fine cornmeal
• 3/4 cup full-fat plain yogurt, divided
• 2 tablespoons olive oil, divided
• 1 lemon, 1/2 juiced and 1/2 cut into wedges
• 1/3 cup roughly chopped fresh dill, divided
• 1 cucumber, thinly sliced
• 1 bunch radishes, thinly sliced

Details

Servings 1
Preparation time 25mins
Cooking time 25mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

Season fish with salt and pepper. Place cornmeal in a shallow dish and season with salt and pepper. Spread 1 tablespoon yogurt on flesh side of each fillet. Press yogurt side of fillets into cornmeal to coat.

In a large skillet, heat 1 tablespoon oil over medium-high. Add 2 fillets to pan, skin side down, and cook until skin is crisp and golden, about 3 minutes; flip and cook until golden brown, 3 minutes more. Transfer fish to paper towels to drain, wipe pan clean, and repeat with remaining oil and fish, reducing heat if necessary.

Combine lemon juice, 1/4 cup dill, and remaining 1/2 cup yogurt. Combine cucumber, radishes, and remaining dill. Season dressing and salad with salt and pepper. Serve alongside fish with lemon wedges.

directions