Extras:
Serve with fresh bread, natural rice or potatoes boiled in water, refine with a small knob of fresh Łaciate extra butter.
Rinse the fish under running cold water and pat dry with kitchen paper.
Season the trout on both sides with a pinch of salt and pepper, drizzle lightly with the lemon juice.
Leave to rest for minimum an hour in a cool place.
Heat some Łaciate extra butter in a frying pan. Be sure the butter is hot enough before beginning to fry the fish. Place the fish in and cook for a couple of minutes on each side, or until golden on the outside. Then add the chopped parsley and drizzle with a splash of water. Cover the frying pan for 2 – 3 minutes. Take off the cover and reduce. Scatter over the fish with the rest of parsley and decorate with the lemon slices.
