A simple yet elegant pan-seared trout dish topped with a zesty lemon herb butter sauce. Perfect for a quick, flavorful main course that highlights the delicate flavor of trout.
1. Pat the trout fillet dry with paper towels and season both sides with salt and pepper. 2. Heat olive oil in a non-stick skillet over medium-high heat. 3. Place the trout fillet skin-side down in the skillet and cook for 4-5 minutes until the skin is crispy. 4. Carefully flip the fillet and cook the other side for 2-3 minutes until the fish is opaque and flakes easily. 5. Remove the trout from the pan and set aside on a plate. 6. In the same skillet, reduce heat to low and add butter and minced garlic. 7. Stir the butter and garlic gently for about 1 minute until fragrant but not browned. 8. Remove from heat and stir in fresh parsley and lemon juice. 9. Spoon the lemon herb butter over the trout fillet. 10. Serve immediately with a lemon wedge on the side.
1 trout fillet (about 150g) 1 tbsp olive oil Salt and freshly ground black pepper, to taste 1 tbsp unsalted butter 1 garlic clove, minced 1 tbsp fresh parsley, chopped 1 tsp fresh lemon juice Lemon wedge, for serving
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