Pan Fried Sea Trout With Pancetta

Make the most of this season’s sea trout with a tasty and easy to prepare supper dish. Teamed with crisp, salty pancetta and spring onions, the sea trout is deliciously nutritious for a family supper and eye-catching enough for a special occasion. We’d be delighted to fillet and pin bone the sea trout for you so you have the perfect size portions. Try serving this with a lovely Sauvignon Blanc and sit back and enjoy the summer!

Serves 4

  • 4 x 170gm fillets of Sea Trout or
  • large Rainbow Trout
  • Chopped spring onions
  • 1 tablespoon olive oil
  • 30gm butter
  • Salt and pepper
  • 300ml dry white wine
  • Juice of 1 lemon
  • 50gm of pancetta cubed
  • Chopped parsley for garnish

Top Tips

Don’t be tempted to overcook the fish.

Remember it continues to cook for a couple of minutes after leaving pan.

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  1. Season the Sea Trout with salt, black pepper and lemon juice. Heat the oil and butter in a frying pan and add the pancetta, fry for 2 to 3 minutes.
  2. Lower to medium heat and add the fish fillets and fry for 1 to 3 minutes per side.
  3. Add the spring onions and the wine and bring to the boil and cook for 1 minute.
  4. Serve the fish with new season potatoes. Add a handful of samphire or fresh asparagus for a perfect summer dish.

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