Herb-Crusted Trout with Lemon Butter Sauce

This vibrant dish features a perfectly pan-seared trout fillet, coated with fresh herbs and served with a zesty lemon butter sauce. It's light, flavorful, and perfect for a quick yet elegant dinner.

Steps

1. Rinse the trout fillet under cold water and pat it dry with paper towels. 2. In a small bowl, mix the chopped parsley, dill, minced garlic, salt, and pepper. 3. Rub the herb mixture all over the trout fillet. 4. Heat olive oil in a skillet over medium heat. Once hot, add the trout fillet, skin side down. 5. Cook for about 4-5 minutes, then carefully flip and cook for another 3-4 minutes until the trout is golden and cooked through. 6. Remove the trout from the skillet and set aside. 7. In the same skillet, add butter and lemon juice. Stir until the butter melts and the sauce is well combined. 8. Serve the trout drizzled with the lemon butter sauce and garnish with lemon wedges.

1 trout fillet (about 6 oz) 1 tablespoon olive oil 1 tablespoon fresh parsley, chopped 1 tablespoon fresh dill, chopped 1 clove garlic, minced Salt and pepper to taste 1 tablespoon unsalted butter 1/2 lemon, juiced Lemon wedges for serving