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
Scale
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.
