Karol Smith
Succulent Lemon Trout with Herb-infused Butter Sauce
This delightful trout dish marries the fresh simplicity of lemon and herbs with the rich indulgence of butter. Ideal for a weeknight dinner or a special occasion, this recipe celebrates the natural flavors of trout with a zesty and aromatic twist that’s sure to impress.
Ingredients:
– 4 trout fillets
– 2 lemons (one for slicing, one for juice)
– 4 tablespoons unsalted butter
– 2 tablespoons olive oil
– 3 garlic cloves, minced
– 1/4 cup fresh parsley, chopped
– 1 teaspoon fresh thyme, chopped
– Salt and pepper to taste
– Lemon wedges for serving
Instructions:
1. Prepare the Trout:
– Rinse the trout fillets under cold water and pat dry with a paper towel.
– Season both sides with salt and pepper.
2. Heat the Oil:
– In a large, non-stick skillet, heat olive oil over medium-high heat.
3. Cook the Trout:
– Once the oil is hot, place the trout fillets skin-side down in the skillet.
– Cook for 4-5 minutes on each side, or until the skin is crispy and the fish is opaque and flakes easily with a fork.
– Remove the fillets from the skillet and set aside on a plate, keeping them warm.
4. Prepare the Butter Sauce:
– In the same skillet, reduce the heat to medium and add the butter.
– Once the butter has melted, add minced garlic and cook until fragrant (about 1-2 minutes).
– Add the juice of one lemon, parsley, and thyme. Stir well to combine.
5. Combine and Serve:
– Return the trout fillets to the skillet, spooning the herb-infused butter sauce over the top.
– Cook for an additional 1-2 minutes to warm through and absorb flavors.
– Transfer the fillets to serving plates, and garnish with lemon slices and additional parsley if desired.
– Serve immediately with lemon wedges on the side.
Enjoy your beautiful, aromatic, and flavor-packed Lemon Trout with Herb-infused Butter Sauce!
