Description
A quick, elegant weeknight dish featuring crispy skin trout topped with nutty brown butter and bright lemon.
Ingredients
Scale
- 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