Sought after sea trout season starts in April/May and runs until end of September.

  • 15
  • 4
  • Easy


  • 4 x 170g fillets of sea trout or large rainbow trout
  • Salt and pepper
  • Juice of 1 lemon
  • 1 tablespoon olive oil
  • 30g butter
  • 50g of pancetta, cubed
  • 8 spring onions, chopped
  • 300ml dry white wine
  • Chopped parsley for garnish


Season the Sea Trout with salt, black pepper and lemon juice. Heat the oil and butter in a frying pan and add the pancetta, fry for 2 to 3 minutes. Lower to medium heat and add the fish fillets and fry for 1 to 3 minutes per side.

Add the spring onions and the wine, bring to the boil and cook for 1 minute. Add a squeeze of lemon and serve the fish with new season potatoes.


Add a knob of butter at the end to emulsify the sauce.

About The Author

Managing Director of top seafood specialists Ramus Seafood Emporium is a husband, father and foodie with a passion for all things fish related. He has over 20 years experience working for Ramus, which celebrated its 40th year last year with the launch of its own cookbook FORTY. He strongly believes in the future of fish in the UK which has inspired him to build partnerships with day boat fishermen from the East Coast & South West to ensure that the best variety & quality of seafood is always available to his Yorkshire customers.

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