Gordon Ramsay’s trout with brown butter and lemon is a quick, elegant weeknight dish that delivers big flavor with minimal fuss. The crispy skin, nutty brown butter and bright lemon make a perfect balance — I’ve cooked this several times and it reliably looks restaurant-ready with just a hot pan and good timing.
Why Make This Recipe
- Fast: ready in about 20 minutes, perfect for busy weeknights or last-minute guests.
- Flavor-packed: crispy skin, nutty browned butter, and a bright lemon finish create layers of taste.
- Nutritious: trout is rich in omega-3s and lean protein, making this both healthy and satisfying.
- Impressive but accessible: it looks fancy on the plate but uses simple techniques.
- Personal note: I love this dish because browning the butter transforms a pantry staple into a sauce that tastes far more complex than the effort required.
Recipe Overview
- Prep time: 8 minutes (patting fish dry and seasoning)
- Cook time: 8–10 minutes (pan-fry + brown butter finish)
- Total time: 16–18 minutes
- Servings: 4 (4 trout fillets, ~5–6 oz each)
- Difficulty: Easy–Medium (requires attentive pan work)
- Method: Pan-searing skin-on trout, finishing with a quick brown butter and lemon sauce
My Experience Making This Recipe
When I first tested this, the challenge was getting reliably crisp skin without overcooking the fillet. Once I dialed the pan temperature and used a light press for the first 30 seconds, the skin crisped every time and the flesh stayed moist.
How to Make Gordon Ramsay’s Trout with Brown Butter & Lemon Made Easy
Start with skin-on trout fillets, dry and lightly salted. Heat a heavy skillet (cast iron or stainless steel) with 1 tbsp oil until shimmering, then sear skin-side down for 3–4 minutes until deeply golden and crisp, pressing gently once with a spatula. Flip and cook 30–90 seconds just to finish. In a separate small pan, melt 4 tbsp (60 g) unsalted butter over medium heat, swirling until it foams, turns golden-brown and smells nutty (watch closely, about 3–4 minutes). Remove from heat, stir in 1 tbsp lemon juice and 1 minced garlic clove (optional), then spoon the brown butter over the hot fillets. Serve immediately with chopped parsley and a lemon wedge.
Key measurements and temps: medium-high stovetop heat (pan surface roughly 375°F / 190°C), internal trout temp 120–125°F (49–52°C) for medium-rare, 130°F (54°C) for fully done.
Expert Tips for Success
- Dry the skin thoroughly: pat fillets with paper towels and chill for 10 minutes uncovered to help skin crisp.
- Use the right pan: a heavy-bottomed skillet (cast iron or thick stainless) holds heat and creates even browning.
- Press once, then resist the urge: press the fillet down for the first 10–15 seconds to maximize skin contact, then leave it alone to form a crust.
- Watch the butter: brown butter turns from golden to burnt quickly — pull it from heat as soon as you smell a nutty aroma and see brown flecks.
- Use a thermometer: an instant-read probe (insert at the thickest part) prevents overcooking; trout goes fast.
How to Serve Gordon Ramsay’s Trout with Brown Butter & Lemon Made Easy
- Classic plate: serve with simple buttered new potatoes or boiled baby potatoes and a green salad.
- Bright sides: roasted asparagus or green beans tossed with lemon zest complement the brown butter.
- Sweet contrast: try a side of skillet corn for a touch of sweetness — I like this easy skillet corn with honey butter for the balance it brings.
- Presentation tip: spoon brown butter over the fish at the table and finish with a scattering of chopped parsley and lemon wedges.
Storage and Reheating Guide
- Refrigerate: store cooled trout in an airtight container for up to 2 days.
- Freeze: wrap fillets tightly in plastic wrap and place in a freezer bag for up to 1 month; texture will change slightly on thawing.
- Reheat gently: reheat in a 275°F (135°C) oven on a baking sheet until warmed through (about 8–12 minutes), or gently warm in a covered skillet over low heat for 3–5 minutes. Avoid high heat — it will dry the fish and scorch the butter.
Recipe Variations
- Dairy-free: replace butter with a high-quality vegan butter or browned olive oil blended with a splash of lemon (note: olive oil won’t brown like butter but gives a rich finish).
- Gluten-free: recipe is naturally gluten-free — just verify any added sides or sauces.
- Herby citrus: add chopped dill or tarragon to the brown butter and a splash of orange juice for a different citrus note.
- Capers & shallots: finish the brown butter with 1 tbsp capers and 1 small minced shallot sautéed briefly for a briny kick.
Nutritional Highlights
- Key benefits: trout is high in omega-3 fatty acids and protein, supporting heart and brain health.
- Calories: moderate per serving depending on added butter; using 4 tbsp butter across 4 fillets keeps added fat reasonable.
- Allergens: contains fish and dairy (butter) — use dairy-free alternatives if needed.
- Portion guidance: a single fillet (5–6 oz) is a satisfying adult portion.
Troubleshooting Common Issues
- Skin not crisping: pan wasn’t hot enough or fillets were wet; remove fish, dry thoroughly, heat pan longer and try again.
- Butter tastes bitter/burnt: you’ve gone past the brown stage — discard and start fresh on lower heat.
- Fish dries out: pan was too hot or fish cooked too long; lower heat slightly and use an instant-read thermometer to stop at 120–125°F for moistness.
Frequently Asked Questions
Q1: Can I use frozen trout fillets?
A1: Yes — thaw completely in the fridge overnight and pat very dry before cooking. Partially frozen fillets release water and won’t crisp properly.
Q2: How do I know when trout is perfectly cooked?
A2: Use an instant-read thermometer: 120–125°F (49–52°C) yields moist, slightly translucent center; 130°F (54°C) is fully opaque. Also look for flake separation with a fork.
Q3: Can I brown the butter ahead of time?
A3: You can brown butter up to a day ahead and refrigerate. Reheat gently before adding lemon to preserve the nutty flavor. Avoid reheating aggressively or it can burn.
Q4: Is the skin edible and should I remove it?
A4: Yes, trout skin is edible and delicious when crisped properly. Leave it on for texture and extra flavor; remove only if you prefer boneless skinless fillets.
Conclusion
For extra background on cooking trout and variations you can explore, see this detailed guide on How to Cook Trout Recipe. If you want inspiration for a brown-butter-style sauce you’ll use all the time, check out Infinite Sauce: The Brown Butter Soy Sauce You’ll Put on Everything …. For a related pan-fried approach with garlic and parsley that pairs well with this trout, look at Pan-Fried Trout with Garlic, Lemon, & Parsley | Love and Olive Oil. If you’re serving this at brunch or want breakfast-style ideas alongside fish, browse Breakfast Archives – Kate’s Curious Kitchen. Finally, for background on Gordon Ramsay’s teaching methods and recipe style, this resource on his cookery course can be useful: Gordon Ramsey Ultimate Cookery Course — Isobe Food.
Print
Gordon Ramsay’s Trout with Brown Butter and Lemon
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A quick, elegant weeknight dish featuring crispy skin trout topped with nutty brown butter and bright lemon.
Ingredients
- 4 skin-on trout fillets (5–6 oz each)
- 1 tbsp oil
- 4 tbsp (60 g) unsalted butter
- 1 tbsp lemon juice
- 1 minced garlic clove (optional)
- Salt (to taste)
- Chopped parsley (for garnish)
- Lemon wedges (for serving)
Instructions
- Pat trout fillets dry and season lightly with salt.
- Heat a skillet over medium-high heat and add oil until shimmering.
- Place trout skin-side down in the skillet and sear for 3–4 minutes until the skin is golden and crispy, gently pressing down with a spatula.
- Flip the fillets and cook for an additional 30–90 seconds to finish.
- In a separate small pan, melt butter over medium heat until it foams and turns golden-brown, about 3–4 minutes.
- Remove from heat and stir in lemon juice and minced garlic, if using.
- Spoon the brown butter over the hot trout fillets and serve immediately with chopped parsley and lemon wedges.
Notes
Be attentive while cooking the trout to ensure the skin crisps perfectly without overcooking the fillet.
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 1g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 60mg