• 4 NETUNO whole Sand Seatrout, pan-ready
  • 4 teaspoons Salt
  • 1 teaspoon Black Pepper
  • ½ cup All-purpose Flour
  • 4 Lemons, cut into rounds
  • 4 teaspoons Butter
  • 4 teaspoons Olive Oil
  • 4 teaspoons Sesame Oil


  1. Pat dry fish with a paper towel until completely dry. 
  2. Combine 2 teaspoons of salt, ½ teaspoon pepper and flower on a plate. Season fish with remaining salt and pepper. 
  3. Insert a few lemon slices into each fish, dredge in flour mixture and shake off any excess.
  4. Heat 2 teaspoons each of butter, olive oil and sesame oil in a skillet over medium-high heat.
  5. Add the seatrout to the pan 2 at a time with a few lemon rounds and cook until golden brown, about 5-6 minutes. (Tip: If the lemon is burning, remove from the oil and place on top of the fish.) Turn fish and cook 5-6 minutes on the other side. 
  6. Serve fish with a few cooked lemon slices. Great for pairing with a fresh salad or your choice of grain. Enjoy!

Servings: 4