Description
Tender pan seared trout fillets finished with rich melted butter, fresh lemon juice, garlic, and parsley for a light yet flavorful main dish.
Ingredients
Scale
- 4 trout fillets, about 5 to 6 ounces each, skin on
- 4 tablespoons unsalted butter
- 1 large fresh lemon, half sliced thin and half juiced
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Heat a large skillet over medium heat and add olive oil along with 2 tablespoons of unsalted butter.
- Season both sides of the trout fillets with salt and black pepper.
- Once the butter has melted and begins to foam, add the minced garlic and cook for about 30 seconds until fragrant.
- Place the trout fillets skin side down into the skillet and lay thin lemon slices on top of each fillet.
- Cook for 3 to 4 minutes per side, spooning the melted butter over the fish as it cooks, until the trout flakes easily with a fork.
- Squeeze fresh lemon juice over the cooked trout and add the remaining 2 tablespoons of butter to the pan, allowing it to melt into the sauce.
- Sprinkle chopped fresh parsley over the fillets and serve immediately with extra lemon butter spooned on top.
Notes
- Pat the trout dry before cooking to help achieve a light golden surface.
- Do not overcook, trout cooks quickly and should remain moist.
- Use fresh lemon juice for the brightest flavor.
- Reheat leftovers gently in a skillet over low heat to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Pan Seared
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 390
- Sugar: 1g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 110mg
Keywords: Lemon Butter Trout, pan seared trout, easy trout recipe, lemon garlic fish, buttery trout fillets