Cornmeal-Crusted Trout with Cucumber/Radish Salad

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Original recipe from Martha Stewart

kept bysimbakins
recipe by

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Ingredients:

4 boneless trout fillet (1 pound total), patted dry
salt and pepper
3/4 cup fine cornmeal
3/4 cup full-fat plain yogurt, divided
2 tablespoons olive oil, divided
1 lemon, 1/2 juiced and 1/2 cut into wedges
1/3 cup roughly chopped fresh dill, divided
1 cucumber, thinly sliced
1 bunch radishes, thinly slided

Season fish with salt and pepper.
Place cornmeal in a shallow dish and season with salt and pepper.
Spread 1 tablespoon yogurt on the flesh side of the fillet. Press yogurt side of the fillets into cornmeal to caot.
In a lare skillet, heat 1 tablespoon oliveoil over medium-high heat.
Add two fillets to pan, skin side down, and cook until crisp and golden, about 3 minutes; flip and cook until golden brown about 3 minutes more.
Transfer fish to paper towels to drain.
Wipe pan clean and repeat with the remaining fish. Reduce heat if necessary.
Combine lemon juice, 1/4 of the dill, and the remaining yogurt.
Combine cucumber, radishes and remaining dill with the dressing.
Serve salad alongside the fish with lemon wedges.