A Nordic seafood dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 30 min

Organic sourcing

Lemons are on the Dirty Dozen — a good candidate for organic due to pesticide residues in conventional citrus. Fresh herbs like dill and parsley also benefit from organic sourcing due to their delicate leaves.

Ingredients

• 4 trout fillets, skin-on
• 2 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 1 lemon, thinly sliced
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp sea salt
• to taste freshly ground black pepper

Method

1. Pat the trout fillets dry with paper towels and season them with sea salt and black pepper on both sides.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering.
3. Place the trout fillets skin-side down in the skillet. Cook for about 4 minutes, pressing down gently.
4. Flip the fillets carefully and continue cooking for another 2-3 minutes or until the flesh is opaque and the skin is crispy.
5. Add the minced garlic and lemon slices to the pan. Sauté for about 1 minute until fragrant.
6. Sprinkle the fresh dill and parsley over the cooked trout just before serving.

Notes

• For a different flavor, try using fresh thyme instead of dill.
• Serve with a simple green salad or steamed vegetables.
• This dish is great with a squeeze of additional fresh lemon juice.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Nordic recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.