Entrée: France – Truite Meunière (Trout in Browned Butter with Lemon and Parsley)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Total 22 min

Ingredients

4 trout fillets, skin on, about 1 lb total (454 g total)
Salt and freshly ground black pepper, to taste
1/2 cup (60 g) all-purpose flour
4 tbsp (60 g) unsalted butter
2 tbsp (30 ml) vegetable oil
1 tbsp (15 ml) fresh lemon juice
2 tbsp (8 g) chopped fresh parsley
1 tbsp (10 g) capers, rinsed (optional)
Lemon wedges (optional, for serving)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season trout fillets with salt and pepper, then evenly coat in flour and shake off any excess.
2. Heat vegetable oil and 1 tbsp (15 ml) butter in a large skillet over medium-high heat; add fillets skin-side down and cook 3–4 minutes until crisp, flip and cook 1–2 minutes; transfer to a warm plate.
3. Remove skillet from heat briefly, add remaining butter and return to low-medium heat until butter foams and begins to turn light brown.
4. Stir in lemon juice, parsley, and capers (if using); spoon sauce over fillets.
5. Serve immediately with boiled potatoes or steamed vegetables and lemon wedges, if desired.

1. Season trout fillets with salt and pepper, then evenly coat in flour and shake off any excess.
2. Heat vegetable oil and 1 tbsp butter in a large skillet over medium-high heat; add fillets skin-side down and cook 3–4 minutes until crisp, flip and cook 1–2 minutes; transfer to a warm plate.
3. Remove skillet from heat briefly, add remaining butter and return to low-medium heat until butter foams and begins to turn light brown.
4. Stir in lemon juice, parsley, and capers (if using); spoon sauce over fillets.
5. Serve immediately with boiled potatoes or steamed vegetables and lemon wedges, if desired.