Skillet Fish with Vegetables

Cooking method

1. Step 1:

   

   How do you make skillet fish with vegetables? Gather all the ingredients listed. If your fish is frozen, take it out of the freezer ahead of time and let it thaw completely at room temperature. Gut and scale the fish, and remove the head and tail. Trim off the fins.

2. Step 2:

   

   Rinse the trout under cold running water and pat it dry with paper towels to remove excess moisture. Cut the fish into steaks about 1/2 inch (1–1.5 cm) thick. Lightly salt both sides.

3. Step 3:

   

   Peel the onion. Cut the bell pepper in half and remove the core and seeds. Rinse all the vegetables. Cut the pepper into thin strips and the onion into medium dice, and leave the cherry tomatoes whole or cut them in half. You can peel the tomatoes first if you like.

4. Step 4:

   

   Heat a little vegetable oil in a skillet — add a bit more if needed. Add the onion and bell pepper. Cook over high heat, stirring constantly, until the onion turns golden.

5. Step 5:

   

   Add the cherry tomatoes to the pan. Season the vegetables with salt to taste and add your favorite spices and seasonings. I used a pinch of granulated garlic, some herbes de Provence, and a vegetable seasoning blend. Cook, stirring, for about 2 more minutes. Transfer the vegetables to a separate plate.

6. Step 6:

   

   Turn the heat down to just below medium. Add the trout pieces to the same skillet the vegetables were cooked in. Cook for about 5–7 minutes on one side, then flip and cook until done, about another 5–7 minutes.

7. Step 7:

   

   Spread the cooked vegetables in an even layer over the trout, cover the pan, and leave it that way for 2–3 minutes.

8. Step 8:

   

   Sprinkle the finished dish with ground pepper and finely chopped fresh herbs.

9. Step 9:

   

   Delicious hot or cold.