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1 medium boned and fileted rainbow trout
Old Bay Seasonings
Lawreys Seasoned salt
Fresh ground black pepper
Wash trout well earlier in the day. Place in a deep bowl laced with lemon slices. Store in the refrigerator until ready to fry.
Drain fish and lay flat. Season with remaining seasonings and using a teflon skillet, fry trout in olive oil, skin-side down for 5 minutes. Turn and fry other side for 5 minutes, or until fish begins to flake. Serve over a bed of pre-cooked vegies and a side of wild rice, if your past induction. Top fish with additional slices of lemon.