Rainbow Trout Fillet

Raised in artesian spring ponds naturally fed in Michigan, this flavorful Rainbow Trout is cultivated without pesticides, hormones, or antibiotics, ensuring a clean and high-quality product. Easy Pan Fried Trout Recipe Prep Time 5 minutes  |  Cook Time 10 minutes Ingredients 1 1/2 pounds trout fillets Salt and pepper, to taste 1/4 teaspoon garlic powder 1/2 teaspoon paprika 1/2 cup flour 1 tablespoon butter 1 tablespoon olive oil Lemon wedges, for serving Instructions Sprinkle trout fillets with salt and pepper, paprika and garlic powder. Place flour in shallow dish. Dredge fillets in flour. Shake off any excess, retaining a thin coating of flour. Heat butter and oil in large cast-iron skillet over medium-high heat. Add trout fillets, starting with skin side down, and cook for about 3 minutes per side, until trout is golden brown.  Serve with fresh lemon wedges.  Baked Rainbow Trout Recipe Prep Time 15 Minutes | Cook Time 15 Minutes Ingredients 1 pound rainbow trout 1 pound asparagus 3 tablespoons olive oil 5 cloves minced garlic 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 lemon sliced Instructions Preheat oven to 400° F.  Line a rimmed small baking sheet and place rainbow trout skin side down in the center of the baking sheet. Brush half of the olive oil over the top of the trout.  Place asparagus all around trout on a sheet pan.  Sprinkle the trout and asparagus with salt and pepper.  Add minced garlic on top of the trout filet  and asparagus.  Top with lemon slices and bake for 15 minutes at 400°F in the preheated oven until the trout is cooked through.  Remove from oven. Remove the lemon slices before serving.