Lemon Herb Pan-Seared Trout

A delicate pan-seared trout fillet enhanced with fresh lemon and herbs, perfect for a light and flavorful main dish. Served with a simple garlic butter sauce for a delicious finish.

Steps

1. Pat the trout fillet dry with paper towels. Season both sides with salt and pepper. 2. Heat olive oil in a non-stick skillet over medium heat. 3. Place the trout fillet skin-side down in the skillet and cook for 3-4 minutes until the skin is crispy. 4. Flip the fillet carefully and cook the other side for 2-3 minutes until the fish is opaque and flakes easily. 5. In the last minute of cooking, add butter, minced garlic, parsley, dill, lemon zest, and lemon juice to the pan. 6. Spoon the melted garlic butter sauce over the trout continuously. 7. Remove from heat, plate the trout, and drizzle any remaining sauce over it. 8. Serve immediately with a side of your choice.

1 trout fillet (about 150g) 1 tbsp olive oil 1 tbsp unsalted butter 1 garlic clove, minced 1 tsp fresh parsley, chopped 1 tsp fresh dill, chopped 1/2 lemon (juice and zest) Salt and pepper to taste