• Healthy

Ingredients

1. 1 large egg
2. 1/4 cup water
3. Kosher salt
4. 1 cup matzo meal
5. 1/2 teaspoon freshly ground pepper
6. 1/4 teaspoon garlic powder
7. Eight 6-ounce rainbow trout fillets with skin, rinsed and patted dry
8. 6 tablespoons vegetable oil
9. Oregano Oil

Directions

1. In a bowl, beat the egg and water with a pinch of salt. In a shallow baking dish, toss the matzo meal with the pepper, garlic powder and 1 1/2 teaspoons of salt. 
2. Dip the trout fillets in the beaten egg, then dredge in the matzo meal mixture; transfer to a baking sheet. 
3. Heat 3 tablespoons of oil in each of 2 large nonstick skillets. Add 4 fillets, skin side up, to each skillet and cook over moderately high heat until browned at the edges, 5 minutes. Turn and cook until the skin is crisp and the fish is just opaque throughout, about 3 minutes. Transfer to a platter and sprinkle with salt. Serve with the Oregano Oil.