- 4 Huon Ocean Trout Cutlets
- Salt and pepper to taste
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- 3 cloves garlic, very finely chopped
- 1 tbsp lemon juice
- 1 tbsp honey
- 3-4 sprigs of thyme
- 1/4 tsp chilli flakes (optional)
Season trout cutlets with salt and pepper.
Melt butter and olive oil in a non-stick fry pan over medium high heat.
Add trout and cook for minutes 4 minutes each side.
Add garlic, lemon, honey, thyme and chilli, and cook a further 1 minute each side. Baste the trout with the pan juices
Serve with your favourite sides, like steamed baby potatoes and bok choy.