Pan Fried Rainbow Trout

Pan Fried Rainbow Trout

After you have your Bariatric Procedure at Pompeii Surgical, you will have to reintroduce food to your system slowly. Your portion sizes will be much smaller than they were before as well, due to the new size of your stomach and not wanting to encounter any stretching of the stomach. In order to reach your health and weight goals, the smaller portion sizes will help you lose weight quickly. It is essential to eat a variety of different foods that have nutritional value so that you are getting everything that your body needs to be healthy.  

We at Pompeii Surgical are hoping to provide you with all the tools you need to help your recovery go smoothly, and to continue to be with you on your journey as you reach your new health goals. We are hoping with this section to be able to provide you with some recipes for you to try out that have been selected carefully by us, and some recommended by our patients who have personally tried them out.

We know how overwhelming the aftermath of this surgery can be, and the lifestyle change can be intimidating. We hope to make it easier and a little fun by helping out in any way we can. Rest assured that over time, this new way of eating and viewing food will become a part of your everyday routine.

It is important to eat balanced meals with small portions, follow a low-calorie diet, eat slowly, and chew your food thoroughly so your body can process it. It is helpful to keep a daily record of food portions. After surgery, it is also very imperative to drink extra water in between meals to avoid dehydration.

Do not hesitate to reach out to Pompeii Surgical with any concerns about diet or anything pertaining to your health after surgery.




8 ounces rainbow trout fillets
3 Tbsp yellow cornmeal
1⅓ Tbsp  chopped parsley
¼ tsp ground celery seeds
¼ tsp ground black pepper
1 pinch salt
2 tsp olive oil


  1. Clean and rinse fish fillets. Check to make sure all bones are removed. Pat dry.
  2. Mix together cornmeal, salt, pepper, celery seed and chopped parsley.
  3. Cover fish with cornmeal mixture and press onto fish.
  4. Heat olive oil in non-stick skillet. Cook fish 2 to 3 minutes per side. Fish should be brown and crisp and should flake when pierced with a fork.

Serving Size: About 1 cup
Calories: 240
Total Fat: 10g
Total Protein: 25g
Total Carbohydrates: 10g
Cholesterol: 67mg
Sodium: 338mg
Sugars: 0g