Description
A quick and elegant dish featuring crispy trout fillets topped with nutty brown butter and fresh lemon.
Ingredients
Scale
- 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