Ingredients

• 50g/2oz plain flour
• 4 tsp paprika
• 4 tsp ground bay leaf
• 4 x 175g/6oz trout, cleaned and trimmed
• 2 tbsp vegetable oil
• 50g/2oz unsalted butter
• juice of 1 lemon, juiced
• 2 tbsp fresh parsley, chopped
•   seasoning

Method

1. Place the flour, paprika, bay leaf and half a teaspoon each of salt and freshly ground black pepper in a large plastic freezer bag and shake well. Add the trout, one at a time, and shake to coat.
2. Heat the oil and 25g/1oz of the butter in a frying pan, add the trout and cook for 4-5 minutes on each side. To test that it is cooked, insert a fork into the back near a fin and check that the flesh flakes. Place on a warm serving dish.
3. Wipe out the pan with kitchen paper, but do not wash it. Melt the remaining butter until it sizzles, then stir in the fresh lemon juice and parsley and pour over the trout. Serve immediately.

Notes