Description
A fast and elegant trout dish that combines nutty brown butter and bright lemon for a restaurant-quality flavor, perfect for weeknight dinners.
Ingredients
- 4 trout fillets (6–8 oz each)
- 2 tbsp vegetable oil
- 4 tbsp unsalted butter
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp chopped parsley
- Salt and pepper to taste
Instructions
- Pat the trout fillets dry with paper towels and season both sides with salt and pepper.
- Heat vegetable oil in a skillet over medium-high heat until it shimmers, then add the fillets skin-side down and press gently.
- Cook skin-side down for 3–4 minutes until the skin is crispy, then flip and cook for 1–2 minutes until the internal temperature reaches 125–130°F.
- Remove fish to a warm plate.
- In the same pan, reduce heat to medium-low and add butter. Swirl as it melts, cooking until it turns golden-brown and nutty (about 2–3 minutes).
- Remove from heat, stir in lemon juice, zest, chopped parsley, and a pinch of flaky salt.
- Spoon the brown butter over the trout and serve immediately.
Notes
Use a fish spatula for easy flipping and an instant-read thermometer for the best results. Double the recipe for larger gatherings.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American