There is something truly magical about a perfectly cooked trout, especially when it is elevated with a bright, zesty sauce like the one in this Trout with Lemon-Parsley Butter Recipe. The freshness of lemon combined with the vibrant green parsley and creamy butter creates a harmonious blend that enhances the natural richness of the trout. This recipe is not only simple but also elegant, offering a dish that feels both fresh and indulgent, making it perfect for everything from a cozy weeknight dinner to an impressive weekend feast.
Ingredients You’ll Need
Gathering fresh, simple ingredients is the key to nailing this dish. Each component plays an essential role, whether it’s boosting flavor, adding freshness, or creating a silky texture that melts into the trout’s delicate flesh.
- 1 large trout: Fresh trout is the star of the show here for its tender, flaky texture.
- 4-6 Tbsp unsalted butter (softened): Butter adds a luscious creaminess and acts as the base for our sauce.
- 2 Tbsp lemon juice: Fresh lemon juice brightens the dish, cutting through the richness of the butter beautifully.
- 3 Tbsp chopped fresh parsley: Parsley brings a burst of vibrant color and fresh herbal notes.
- Salt and ground pepper: Simple seasoning that enhances all the flavors.
- Olive oil: Used for cooking the trout and giving it a perfect, crispy skin.
How to Make Trout with Lemon-Parsley Butter Recipe
Step 1: Prepare the Trout Fillets
Start by filleting your trout, or ask your fishmonger to do it for you. Having clean, skin-on fillets helps the fish hold together during cooking and gives a delicious crispy skin.
Step 2: Make the Lemon-Parsley Butter
Combine 4 tablespoons of softened butter with 2 tablespoons of fresh lemon juice and 3 tablespoons of finely chopped parsley. Season the mixture with salt and freshly ground pepper to taste. Use a fork to thoroughly mash everything together until smooth and well incorporated. This butter mixture is the heart of the Trout with Lemon-Parsley Butter Recipe, layering bright and fresh flavors onto the fish.
Step 3: Season the Fillets
Sprinkle both sides of each trout fillet generously with salt and ground pepper. This simple step enhances the fish’s natural flavors and balances the richness of the butter sauce.
Step 4: Prep for Cooking
Drizzle olive oil on the flesh side of each fillet and gently cut each one in half so that they cook evenly. This little trick makes serving and eating much easier without sacrificing flavor.
Step 5: Cook the Trout
Heat a non-stick skillet over medium-high heat and add 3 tablespoons of olive oil once hot. Place the trout fillets skin side down first, cooking them for about 3 to 4 minutes until the skin turns beautifully crisp and golden. Carefully flip each fillet and cook for an additional 3 minutes until the fish is just cooked through—flaky but still moist.
Step 6: Add the Lemon-Parsley Butter
Remove the trout from the skillet and immediately top each hot fillet with a dollop (around 1 tablespoon) of your vibrant lemon-parsley butter. The warm fish gently melts the butter, creating a luscious sauce that seeps in with every bite.
How to Serve Trout with Lemon-Parsley Butter Recipe
Garnishes
Fresh herbs such as extra parsley or even a few delicate dill sprigs add a pop of color and freshness. A thin lemon slice or wedge on the side invites your guests to squeeze a touch more citrus if they wish, enhancing the vibrancy of the dish.
Side Dishes
This Trout with Lemon-Parsley Butter Recipe shines when paired with light, complementary sides. Think fluffy herb-infused couscous, creamy mashed potatoes, or crisp roasted asparagus. The buttery sauce drizzles perfectly over these, creating a balanced, satisfying meal.
Creative Ways to Present
For a fun twist, present the trout on a bed of mixed greens or vibrant beet salad to contrast the fish’s golden tones. For elegant entertaining, serve smaller fillet portions on a wooden board with the herb butter melting over each piece, inviting your guests to dig in family-style.
Make Ahead and Storage
Storing Leftovers
If you have leftover trout with lemon-parsley butter, store the fish and butter separately in airtight containers in the refrigerator. This helps prevent the fish from becoming soggy and allows the butter to keep its fresh flavor.
Freezing
While fresh trout is best enjoyed soon after cooking, you can freeze leftover cooked fillets wrapped tightly in plastic wrap and then foil – but note that texture may suffer slightly. Freeze the lemon-parsley butter separately in small portions for best results.
Reheating
To reheat leftover trout, gently warm it in a low oven or in a pan over low heat to avoid drying it out. Add fresh lemon-parsley butter on top just before serving to bring back that irresistible, fresh flavor.
FAQs
Can I use other fish instead of trout in this recipe?
Absolutely! While this Trout with Lemon-Parsley Butter Recipe is tailored for trout’s tender texture, it works beautifully with similar fish like salmon, sea bass, or Arctic char, all of which benefit from the lemon-parsley butter’s brightness.
Do I need to remove the skin before cooking?
It’s best to keep the skin on while cooking because it crisps up nicely and helps hold the fillet together. Plus, the skin adds delicious texture that complements the tender flesh underneath.
Can I prepare the lemon-parsley butter ahead of time?
Yes! You can make the lemon-parsley butter a day in advance and keep it refrigerated. Bringing it to room temperature before using helps it spread easily and melt perfectly on the hot fish.
What kind of butter is best for this recipe?
Unsalted butter is ideal because it gives you complete control over the salt level. Plus, freshly softened butter blends more smoothly with the lemon juice and parsley for that creamy, luscious texture.
Is this recipe suitable for a weeknight dinner?
Definitely! The recipe is straightforward, fast, and impressive without being complicated. You’ll have delicious trout on the table in about 25 minutes, making it a fantastic choice for a quick but special meal.
Final Thoughts
Trying the Trout with Lemon-Parsley Butter Recipe is like inviting a little bit of sunshine and freshness into your kitchen. It’s a delightful dish that manages to be both simple and show-stopping, perfect for those moments you want to impress yourself or your loved ones. Give it a whirl—you’ll wonder why you didn’t discover this gem sooner!
Print
Trout with Lemon-Parsley Butter Recipe
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
A simple and flavorful recipe for pan-seared trout topped with a refreshing lemon-parsley butter, offering a perfect balance of zesty and herbaceous notes. Ready in just over 20 minutes, this dish highlights the delicate texture of trout with a crispy skin and a rich, buttery finish.
Ingredients
Fish
- 1 large trout
Lemon-Parsley Butter
- 4–6 Tbsp unsalted butter, softened
- 2 Tbsp lemon juice
- 3 Tbsp chopped fresh parsley
- Salt and ground black pepper, to taste
For Cooking
- 3 Tbsp olive oil (for cooking and drizzling)
- Salt and ground black pepper, for seasoning fish
Instructions
- Fillet the Trout: Begin by carefully filleting your large trout into manageable portions for cooking.
- Prepare Lemon-Parsley Butter: In a small bowl, combine 4 tablespoons of softened unsalted butter with 2 tablespoons of fresh lemon juice and 3 tablespoons of chopped fresh parsley. Season with salt and ground black pepper to taste. Mash these ingredients together using a fork until well blended.
- Season the Fish: Sprinkle both sides of the trout fillets generously with salt and ground black pepper to enhance flavor.
- Drizzle with Olive Oil and Cut: Lightly drizzle the flesh side of the trout fillets with olive oil and cut each fillet in half to create smaller portions for even cooking.
- Cook the Trout: Preheat a non-stick skillet over medium-high heat. Once hot, add 3 tablespoons of olive oil to the pan. Place the trout fillets skin-side down first and cook for 3 to 4 minutes until the skin is browned and crisp. Carefully turn the fillets over and cook the flesh side for approximately 3 more minutes until the fish is just cooked through.
- Serve with Lemon-Parsley Butter: Remove the cooked trout fillets from the skillet and immediately top each portion with 1 tablespoon of the prepared lemon-parsley butter while the fish is still hot to allow it to melt and infuse flavor.
Notes
- Be careful when turning the trout fillets to avoid breaking the delicate flesh.
- The lemon-parsley butter can be prepared ahead of time and refrigerated; bring it to room temperature before serving.
- For extra crispiness, press down gently on the trout skin with a spatula during the first few minutes of cooking.
- You can substitute fresh parsley with other herbs like dill or chives for different flavor profiles.
- If trout is unavailable, a similar firm white fish like rainbow trout or arctic char can be used.
