Pan Fried Lemon Vegetables Recipes

PAN-FRIED TROUT WITH LEMON AND PARSLEY SERVED WITH GARDEN ROOT VEGETABLES

Steps:

• Preheat the oven to 350 degrees F.
• Prepare the vegetables. Cut the red potatoes in quarters. Peel and trim the baby carrots. Trim and cut the spring onions in half lengthwise. Peel and quarter the turnips.
• In a medium saute pan, over high heat, add the olive oil. Add the prepared vegetables, sprig of thyme and saute for about 2 minutes. Season with salt and pepper and add butter. Continue to saute until lightly golden, another 2 to 3 minutes. Transfer to a preheated oven and roast for about 10 minutes or until caramelized.
• Meanwhile, make 3 diagonal slices on each side of the trout. Season with salt and pepper inside and outside. Dredge in flour. In a large saute pan, over high heat, add 2 ounces of butter. Pan-fry the prepared trout until golden, about 5 minutes. Turn and add a sprig of sage and the remaining 1-ounce of butter. Continue to pan-fry until golden on both sides, basting the topside of the fish with the cooking butter, another 5 minutes.
• Add lemon juice and parsley. Add the cooked vegetables to the trout and serve on pan for an informal al fresco dining, or on heated serving plates, place a pan-fried trout and surround with half of the caramelized vegetables. Sprinkle with parsley. Serve with lemon wedges on the side and serve immediately.

PAN-FRIED LEMON VEGETABLES

Steps:

• Boil potatoes for 2 minutes,leave them to stand in the boiling water for antother 5 minutes and drain.
• Cut into 1cm slices.
• Add zucchini to pan of water, leave them till it boils again,and drain.
• Add olive oil to non tick pan,add potatoes,fry 2 minutes turning once if possible.
• Add mushrooms and cook for 2 minutes.
• Add zucchini, garlic,parsley and lemon rind.
• Toss until heated trough.