I developed this favorite recipe in Vermont when a friend brought just-caught brook trout to dinner at my cabin. Earthy tasting cremini mushrooms are cooked just until they start to soften for a meatier texture.
Gluten-free cornmeal, ¼cup (2oz/60g)
Gluten-free flour mix, ¼cup (1½oz/45g), (I like Cup4Cup or Bob’s Red Mill)
Lemon, 1, cut in half
Trout fillets, 2 (about 6oz/185g each)
Kosher salt and freshly ground pepper
Olive oil, 4tablespoons (2fl oz/60ml)
Mushrooms, preferably cremini, 10 oz (315 g), sliced,
Green onions, 5, cut into 1-inch (2.5-cm) pieces
Fresh flat-leaf parsley, 1tablespoon chopped
On a plate, mix the cornmeal and flour. Squeeze one lemon half over the fish and then sprinkle with salt and pepper.
In a large nonstick frying pan over medium-high heat, warm 2 tablespoons of the oil. Add the mushrooms and sprinkle with salt and pepper. Sauté until starting to soften, about 3 minutes. Add the green onions and sauté until the mushrooms are tender-firm, about 2 minutes longer. Transfer to a bowl and cover to keep warm.
In another large nonstick frying pan over medium-high heat, warm 2 tablespoons oil. Dip the fish in the flour mixture, coating on both sides. Add to the frying pan, skin side down. Sauté until light brown and the flesh is just springy to the touch, 2–3 minutes per side.
Transfer the fish to 2 warmed plates. Squeeze the remaining lemon half over the fish. Spoon the mushroom mixture over the fish. Sprinkle with parsley and serve right away.