1 tbsp extra-virgin olive oil
2 tbsp minced garlic
1 tsp finely grated lemon rind
3 tbsp lemon juice
1 pinch each salt and pepper
1 tsp oregano
2 rainbow trout fillets, (about 375 g total)
In a large non-stick fry pan add olive oil and garlic, saute.
Arrange fish, skin side down, cook until the edge of fish turns pink then gently turn over. Remove skin and discard season fish with salt and pepper. Cook for 5 minutes.
Remove fish and place in a serving platter.
In fry pan add lemon juice, lemon rind and oregano, scrap off bits in pans. Cook for 1 minute and then pour over fish and serve.
Serve with green beans, and green salad.