I love a recipe that looks restaurant-fancy but comes together in 20 minutes — this is one of them. Gordon Ramsay’s Trout with Brown Butter & Lemon is all about crisp skin, nutty brown butter, and a bright squeeze of lemon. I’ve tested this several times on busy weeknights and it reliably delivers rich flavor with minimal fuss.
Why Make This Recipe
- Fast weeknight dinner: ready in about 20 minutes from stove to plate.
- Big flavor, few ingredients: brown butter adds depth without complicated sauce work.
- Nutritious and light: trout is high in omega-3s and lean protein.
- Elegant enough for guests: looks like fine dining but is easy to execute.
- Personal insight: I love it because the crispy skin + warm brown butter is a simple trick that makes ordinary trout feel special.
Recipe Overview
- Prep time: 8 minutes
- Cook time: 8–10 minutes (plus 3–4 minutes to brown butter)
- Total time: ~20 minutes
- Servings: 2 (about 6 oz fillets each)
- Difficulty: Easy
- Cooking method: Pan-sear the trout skin-side down for crispness, finish briefly, then spoon a warm brown-butter, lemon and herb sauce over the fish.
My Experience Making This Recipe
When I first tried this I had trouble with soggy skin; switching to a hot skillet and patting the fillets dry fixed it. Browning the butter in a separate small pan gives better control, and finishing with lemon right before serving keeps the sauce bright.
How to Make Gordon Ramsay’s Trout with Brown Butter & Lemon Made Easy
Pat 2 trout fillets (6–7 oz each) dry and season with ½ tsp salt and ¼ tsp black pepper. Heat 1 tbsp neutral oil and 1 tbsp unsalted butter in a 10–12-inch stainless steel or nonstick skillet over medium-high (about 375–400°F surface heat). Place the fillets skin-side down and press gently with a spatula for 10 seconds to keep contact; cook 3–4 minutes until skin is deeply golden and releases easily. Flip and cook 30–60 seconds for just-cooked, moist flesh (internal temp ~125–130°F for medium). Remove fish to a warm plate. In a separate small pan, melt 3 tbsp unsalted butter over medium heat and swirl until it foams, then turns amber and smells nutty (about 3–4 minutes) — watch closely to avoid burning. Remove from heat, stir in 1 tbsp lemon juice and 1 tsp finely chopped parsley, then spoon the brown butter over the fillets. Serve immediately.
Equipment tips: use a fish spatula or wide turner, a small heavy-bottom saucepan for the brown butter, and an instant-read thermometer to check doneness.
Expert Tips for Success
- Dry the skin well with paper towels; moisture prevents crisping.
- Preheat the skillet until shimmering but not smoking — this gives even browning.
- Press the fillet down in the first 10 seconds to keep full skin contact with the pan.
- Brown butter fast and focused: lower heat slightly if it’s browning too quickly, and transfer to a cool area off heat as soon as it’s amber.
- Use an instant-read thermometer: remove fish at 125–130°F for medium; it will rise a few degrees while resting.
How to Serve Gordon Ramsay’s Trout with Brown Butter & Lemon Made Easy
- Serve on a bed of buttered baby potatoes or sautéed spinach for an easy weeknight plate.
- For a bright contrast, add a fennel and orange salad or quick arugula salad tossed with lemon and olive oil.
- Brunch idea: pair with soft-scrambled eggs and toast for a luxurious morning — it pairs well with other brunch recipes like this skillet corn with honey butter.
- Presentation tip: spoon the brown butter along the side of the fillet, and finish with a few capers or chopped chives for color.
(Note: the underlined link in the third bullet above is the single internal link included in this article.)
Storage and Reheating Guide
Refrigerate leftover trout in an airtight container for up to 2 days. To freeze, wrap fillets tightly in plastic wrap and place in a freezer bag for up to 1 month; thaw overnight in the fridge before reheating. Reheat gently: preheat oven to 275°F, place fillets on a baking sheet and warm for 10–12 minutes until heated through (or use a skillet over low heat, skin-side down, covered for 4–6 minutes). Avoid microwaving for best texture; if you must, use short bursts at 50% power and cover.
Recipe Variations
- Gluten-free: this recipe is naturally gluten-free if you skip any dusting of flour before cooking.
- Dairy-free: use 2 tbsp olive oil and 1 tbsp toasted walnut oil to mimic brown butter notes, and finish with lemon.
- Herb-forward: add 1 tsp capers to the brown butter and finish with extra parsley and tarragon for a briny, aromatic lift.
- Citrus twist: swap lemon for 1 tbsp orange juice plus ½ tsp orange zest for a sweeter, more floral sauce.
Nutritional Highlights
- High in omega-3 fatty acids and lean protein — great for heart and brain health.
- Low in carbs; easily fits low-carb and Mediterranean diets.
- Allergens: contains fish and butter (dairy). For dairy-free needs, use the olive oil alternative above.
- Portion guidance: aim for 5–7 oz cooked fish per adult portion for a balanced meal.
Troubleshooting Common Issues
- Skin won’t crisp: the pan wasn’t hot enough or the fillets were damp. Dry fillets and preheat the skillet properly.
- Brown butter burned: butter moved from foaming to dark-brown too quickly — lower the heat and remove from direct heat as soon as it’s amber.
- Fish overcooked: trout cooks very fast; flip only once and use an instant-read thermometer to avoid dry flesh.
Frequently Asked Questions
Q: Can I cook whole trout this way?
A: Yes. For whole trout (about 1 lb each), score the skin, increase pan time to 6–8 minutes skin-side down, then 2–3 minutes on the other side. Use a larger pan and ensure even heat — check thickest part for doneness (125–130°F).
Q: Is brown butter safe for delicate fish like trout?
A: Yes, when controlled. Brown butter adds nutty flavor and works well because you make it separately, so you can stop browning at the amber stage and immediately mix in acid (lemon) to stabilize flavor.
Q: Can I prep elements ahead to speed dinner?
A: Absolutely — pat and season fillets up to 30 minutes ahead (keep covered in fridge), and brown the butter just before serving. You can toast aromatics (like shallots) and refrigerate separately for a quick finish.
Q: What if I don’t have a fish spatula?
A: Use a wide, thin metal turner to flip gently. Slide it underneath and flip confidently in one smooth motion to avoid tearing the fillet.
Conclusion
If you want a simple guide to cooking trout, this How to Cook Trout Recipe is a great reference. For more creative brown-butter ideas that expand the sauce concept used here, see Infinite Sauce: The Brown Butter Soy Sauce You’ll Put on Everything …. For another pan-fried trout variation with garlic and parsley inspiration, check Pan-Fried Trout with Garlic, Lemon, & Parsley | Love and Olive Oil. If you’re thinking of this recipe for brunch ideas, browse Breakfast Archives – Kate’s Curious Kitchen for complementary dishes. And if you’re curious about Gordon Ramsay’s broader technique approach, this Gordon Ramsey Ultimate Cookery Course — Isobe Food overview is a useful read.
Print
Gordon Ramsay’s Trout with Brown Butter & Lemon
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Pescatarian
Description
A quick and elegant dish featuring crispy trout fillets topped with nutty brown butter and fresh lemon.
Ingredients
- 2 trout fillets (6–7 oz each)
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp neutral oil
- 1 tbsp unsalted butter
- 3 tbsp unsalted butter (for brown butter)
- 1 tbsp lemon juice
- 1 tsp finely chopped parsley
Instructions
- Pat the trout fillets dry and season with salt and black pepper.
- Heat oil and unsalted butter in a skillet over medium-high heat.
- Place the fillets skin-side down and press gently for 10 seconds.
- Cook for 3–4 minutes until skin is golden and releases easily.
- Flip and cook for 30–60 seconds until just-cooked.
- Remove fish to a warm plate.
- In a separate pan, melt remaining unsalted butter and brown until amber and nutty (3–4 minutes).
- Remove from heat, stir in lemon juice and parsley, then spoon over the fillets.
- Serve immediately.
Notes
For best results, dry fillets well and ensure skillet is hot before cooking.
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 0g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 80mg