Pan-Seared Trout with Lemon Butter Sauce

local_grocery_store Ingredients

• 4 trout fillets, skin-on
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cloves garlic, minced
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon fresh parsley, chopped

restaurant_menu Method

1. 1.Season the trout fillets with salt and black pepper.
2. 2.Dredge the trout fillets in flour, shaking off any excess.
3. 3.Heat olive oil in a large skillet over medium-high heat.
4. 4.Add the trout fillets to the skillet, skin-side down, and cook for 3-4 minutes until the skin is crispy and golden brown.
5. 5.Flip the trout fillets and cook for an additional 2-3 minutes until cooked through.
6. 6.Remove the trout fillets from the skillet and set aside.
7. 7.In the same skillet, melt the butter over medium heat.
8. 8.Add minced garlic and cook for 1 minute until fragrant.
9. 9.Remove the skillet from heat and stir in lemon juice.
10. 10.Pour the lemon butter sauce over the trout fillets.
11. 11.Garnish with chopped parsley and serve hot.

lightbulb_outline Tips

• chevron_rightMake sure to pat the trout fillets dry before seasoning to ensure a crispy skin.
• chevron_rightFor a healthier option, you can substitute olive oil for butter in the lemon butter sauce.
• chevron_rightServe the trout with a side of roasted vegetables or a fresh salad for a complete meal.