Ingredients:

  • 2 (6-oz) Rainbow Trout Fillets, skin-on
  • 1 tbsp Extra Virgin Olive Oil
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cracked Black Pepper
  • 1 tsp Fresh Lemon Zest
  • 1 Lemon, cut into wedges
  • 1 tbsp Fresh Parsley, finely chopped

Instructions:

  1. Pat the trout fillets extremely dry with paper towels on both sides. Note: Any lingering moisture will steam the fish instead of crisping it.
  2. In a small bowl, combine the olive oil, garlic powder, smoked paprika, sea salt, black pepper, and lemon zest into a paste.
  3. Rub the paste evenly over the flesh side of the fillets. Note: Don't oil the skin side yet; the natural fats will handle that.
  4. Preheat the air fryer to 200°C (400°F) and let it run for 3-5 minutes until the basket is radiating heat.
  5. Place the trout in the basket, skin side down. Ensure they are not touching to allow for maximum air circulation.
  6. Cook for 8 minutes. Check at 6 minutes if your fillets are particularly thin.
  7. Remove when the edges are golden and the skin is visibly crackling.
  8. Transfer to a warm plate and let the fish sit for 2 minutes. Note: This allows the juices to redistribute so they don't run out when you bite in.
  9. Sprinkle with fresh parsley and a squeeze of lemon juice from the wedges.